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A thousand-year practice,
still tended by hand.

EIDHAK Trading PLC was founded by Bilal Temam in 2018 as a fully integrated Ethiopian green coffee processor and exporter, headquartered in Addis Ababa. We work directly with smallholder cooperatives across Guji, Sidama and Jimma — operating our own dry processing stations, dry mill, and Addis-to-Djibouti export logistics. Buyers come back for two things: cup quality and on-time delivery.

/ 01 — Our Origin

From the forests
of Kaffa, onwards.

Coffea arabica was first discovered in the forests of Kaffa, in southwestern Ethiopia, more than a millennium ago — and Ethiopia has remained the spiritual and genetic homeland of specialty coffee ever since. EIDHAK works those same lands today, with the same patience, modern tools, and a level of traceability the contemporary roaster demands.

We focus on three origins: Guji Hambela in southern Oromia, Sidamo in the south-central highlands, and Jimma in the western forests. Each is offered across all four Ethiopian export grades, in dry processing for every coffee and anaerobic fermentation for Guji and Sidamo specifically.

EIDHAK processor holding red coffee cherries at sunset

Coffee cherries on the branch with broad leaves

“We don't blend regions. Every bag we ship can be walked back to the cooperative, the drying station, and the lot it came from.”

— Bilal Temam, Founder

/ 02 — Processing

Two methods.
One philosophy.

We run two processing programs: traditional dry/natural for all three coffee types, and a controlled anaerobic fermentation program for Guji Hambela and Sidamo specifically.

Method · 01

Dry / Natural processing

Whole red cherries sun-dried on raised African beds for 18–25 days, hand-turned every 90 minutes during peak sun. The cherry's sugars migrate into the bean — heavy body, wild fruit, unmistakably Ethiopian.

Guji Hambela Sidamo Jimma

Method · 02 · Signature

Anaerobic fermentation

Whole cherries sealed in stainless-steel tanks, oxygen excluded, temperature controlled at 18–22 °C for 60–120 hours. Amplified clarity, exotic fermented fruit, reliably higher cup scores.

Guji Hambela Sidamo Jimma — not offered

/ 03 — Traceability

From cherry
to your roastery
door.

Every EIDHAK bag carries a QR code that resolves to the farm GPS coordinates, cooperative name, harvest week, processing log, cup score, and chain-of-custody documents. No surprises, no blending, no proxies.

Step 01

Farm

Smallholders across Guji Hambela, Sidamo, Jimma.

Step 02

Dry Station

Same-day cherry intake. On raised beds within hours.

Step 03

Dry Mill · Addis

Hulled, screen-sorted, density-sorted, Q-graded.

Step 04

Port of Djibouti

GrainPro-lined jute, container-loaded, ECX-cleared.

Step 05

Your Roastery

FOB / CIF / DDP available to 38 markets.

Three regions.
One supply chain.

EIDHAK mills, grades, stores, and clears its own coffee through our Addis Ababa dry mill, shipping out of the Port of Djibouti. No middle traders — shorter, more transparent contracts, and protected farm-gate margins for the cooperatives we work with.

Coffee types: 3
Export grades: G1–G4
Dry stations: 3
Markets: 38

/ Management team

The people leading EIDHAK.

From the drying station to the port, our management team steers every lot — a small, dedicated group that knows the coffee by name.

Bilal Temam

General Manager

Bachelor’s Degree

Ranya Umer

Export Manager

SCA Certified Q Cupper

Khalid Sahibudin

Site Manager

SCA Certified Q Processor

Selomon Wegayew

ECX Representative

Zehara Ismael

Secretary

A thousand-year practice, still tended by hand.

From the forestsof Kaffa, onwards.

Two methods.One philosophy.