Addis Ababa, Mexico Around United Bank Head Office 10th Floor +251-11530 30 60/70

Coffee Export

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At Anley Alemu Import and Export, the most reliable and beautiful Ethiopian coffee is exported all over the world.

Unwashed Coffee

Yirgacheffee Grade 2 Sidamo Grade 2 Limmu Grade 2 Bebeka Grade 2 Lekempti Grade 2 Teppi Grade 2 And more others Yirgacheffee Grade 2 Sidamo Grade 2 Limmu Grade 2 Bebeka Grade 2 Lekempti Grade 2 Teppi Grade 2 And more others

Washed Coffee

Sidamo Grade 4 Lekempti Grade 4 & 5 jimma Grade 4 & 5 Harar Grade 4 & 5 And more others Sidamo Grade 4 Lekempti Grade 4 & 5 jimma Grade 4 & 5 Harar Grade 4 & 5 And more others

Speciality Coffee

Washed grade 1, Special preps of Natural grade 2, 3 & Special preps of Single specific origin and blends. This Coffee we export comes from Yirgacheffee Grade 1 Coffee.

Lekempty Coffee

What Makes Lekempty Coffee Unique?

Nekempty also known as Lekempty, is a region located within the state of Wellega. This coffee would typically be sold as “Lekempty,” a trade name in coffee to designate Western Ethiopian coffees traded through the city of Nekemte, while the coffee actually originates further west in East Wellega, also called “Misraq Wellega”, which is the Gimbi woreda. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste.
Specific Characteristics

  • Attitude: -1700-2200M
  • Raw appearance: - Greenish, brownish
  • Harvest period: - November – March
  • Taste: mild fruity
  • Cup: -good acidity & body
  • Export: unwashed Grade 4 & 5

Tepi and Bebeka Coffee

What Makes Tepi & Bebeka Coffee Unique?

Tepi and Bebeka coffees are similar and are often used in blends. Tepi coffee has a low to medium acidity, well rounded with a smooth aftertaste. Meanwhile Bebeka has a light acidity, medium to good body, with a light citrus flavor. The production from Tepi or Bebeka is less well known on the world market than other Ethiopian coffees. With a limited production, these coffees still offer opportunities for those looking for a well-balanced cup, with a distinct wild Ethiopian flavor.
Specific Characteristics

  • Attitude: - Tepi 1100-1900, Bebeka: - 950-1285
  • Grown in west of Ethiopia, sells as name of Gemadro
  • Harvest period: - November – January
  • Raw appearance: - Greenish, yellow, large thick, white center cut
  • Taste: herbal –low land flavor
  • Cup: -Low acidity, better body
  • Export washed Tepi grade 2, washed Bebeka grade 2

Jimma Coffee

What Makes Djimmah Coffee Unique?

It is characterized by an intense wine flavor with distinct notes of dark chocolate. Djimmah does not showcase its beautiful grain – its fruits are rather small and irregular. This is due to its wild origin which, however, hides the wealth of flavor. Ethiopia is considered the homeland of coffee, but the coffee began to be grown there quite late, due to the fact that the people of Ethiopia harvested enough coffee for their own needs from wild growing plants. To this day, coffee grows in the wild, and one of the naturally growing coffees in Ethiopia is Djimmah. It’s manually harvested from wild plants, so it is a fully natural & organic coffee.
Specific Characteristics

  • Attitude: -1650-2200M
  • Grown in Illibabur and Kaffa region
  • Harvest period: - November – January
  • Raw appearance: - Green to Greenish
  • Taste: Fruity flavor
  • Cup: -medium acidity & medium body
  • Export: - Natural Grade 4 & 5

Harrar Coffee

What Makes Harrar Coffee Unique?

Ethiopian Harrar coffees – respected for its heavy body and spicy fragrance – are also among the world’s finest specialty coffees and include the long berry (comprised of the largest coffee beans), Short berry (including smaller coffee beans), and Mocha (Moka; Mocca), which consists of the prized pea berry coffee beans. The Harrar’s are bright in the cup with floral and fruity notes in the acidity along with the distinctive winey tones. The heady and pungent aroma often offers up hints of blackberries along with spice tones such as cardamom, cinnamon and compote adding to the lingering aftertaste.
Specific Characteristics

  • Attitude: 1510-2120M
  • Grown on small farm in Oromia region Harar
  • Harvesting period: October –February
  • Raw appearance: - Greenish, yellow
  • Taste: mocha flavor
  • Cup: -medium acidity and full body
  • Export: - unwashed Grade 5

Yirgacheffe Coffee

What Makes Yirgacheffe Coffee Unique?

Yirgacheffe coffees are perhaps the most distinctive in the world, and there is a wide variety in tastes even within the region. Yirgacheffe Ethiopian coffee is known for its delicate sweet, citrus and floral notes. It’s often described as tea-like due to its clean, light body. Among the most revered of Ethiopian coffees is the spicy and fragrant Yirgacheffe which shimmer with citrus tones and offer a very delicate body combined with a wonderful sweetness in the taste and floral notes in the aroma.
Specific Characteristics

  • Highest quality Arabica coffee in the world
  • Attitude: 1770-2200m grown in southern Ethiopia
  • Harvest period: - October –December
  • Arabica varieties: - Heirloom varietals
  • Taste: flowery fragrance/ flora
  • Cup: -Fine acidity and rich body
  • Export: - As washed Grade 2

Sidamo Coffee

What Makes Sidamo Coffee Unique?

Ethiopia’s Sidamo coffee is known for its rich body, that is very complex along with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any coffee roaster. Sidamo is one of the most prolific growing regions in Ethiopia, putting out large volumes of consistently great coffee each year. Where the best Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.
Specific Characteristics

  • Attitude: 1550-2200M
  • Grown in the Sidamo region south of Ethiopia
  • Harvest period: October –January
  • Arabica varieties: - Heirloom Ethiopian Varieties
  • Raw appearance: - Greenish
  • Taste: spicy and flowery
  • Cup: -Fine acidity and good body
  • Export: -washed grade 2, unwashed grade 4

Limmu Coffee

What Makes Limmu Coffee Unique?

Limmu is one of the zones in the Oromia coffee growing regions of southwest Ethiopia. Limmu coffee grows producing medium-sized beans with a characteristic round shape and a greenish color. It is generally washed and it has a similar cupping profile to Sidama and Yirgacheffe coffee having a citric acidity, with soft berry undertones and chocolate-floral notes. Limmu coffee is regarded as premium gourmet coffee with its distinctive terroir and variety. The coffee brew has a well-balanced mouth feel and vibrant floral overtones. It is balanced, sweet, slightly spices with pleasant wine like characteristics. Some Limmu coffee also have floral and stone fruit notes.
Specific Characteristics

  • Attitude: -7400-2100M
  • Grown in the Sidamo region south of the capital
  • Harvest period: October – December
  • Raw appearance: - Greenish, yellow, round in shape
  • Taste: spicy and winery
  • Cup: -good acidity and body

Get In Touch

Addis Ababa, Mexico Around United Bank Head Office 10th Floor

+251-11530 30 60/70

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