Pictured above is Founder/CEO Atrie Weno (left) and Head of Coffee Mike Dickinson (right)
One of our goals is to communicate more about what we do at Steampunk and why we do it.
This series sets out to explore some of the collaborative relationships we share with importers, shining a spotlight on their perspective and seeking their opinions on the issues our industry is currently facing.
For our next instalment, we’ve decided to feature Coffee Legends, a micro-importer focused on importing Ethiopian coffee to the UK. Most recently, we’ve sourced our washed Rumudamo from Coffee Legends, a fan-favourite from last year which we'll be launching very soon. Coffee Legends was set up by Atrie Weno, and he runs it with Head of Coffee Mike Dickinson. They describe themselves as a "bridge between the farmers who nurture the beans and the roasters who bring out their best flavours", sourcing coffee from select farms and processing stations around Ethiopia.
Atrie kindly agreed to answer some questions we had for him, which we’ve laid out below:
What inspired you to start Coffee Legends, and why choose the UK to import to?
Atrie said:
" My inspiration for starting Coffee Legends came from my experience working on the export side of the Ethiopian coffee industry. Through that work, I began to recognise a gap between coffee producers at origin and the roasters who buy and serve their coffee. I realised there was much more to the relationship than simply buying and selling coffee, and I wanted to help bridge that gap.
For me, Coffee Legends has always been about building meaningful, long-term relationships between producers and roasters. Beyond supplying quality Ethiopian coffee, I want to connect people with the stories, the people, and the hard work behind every cup.
One of the things I value most is taking roasters to origin so they can experience coffee production firsthand. They can meet farmers, visit washing stations, see how coffee is processed, and learn about the challenges and care involved at every stage. I believe that when roasters understand where their coffee comes from and the people behind it, they develop a much deeper appreciation for the coffee and the relationships that make it possible.
My decision to focus on the UK is also personal. Before returning to Ethiopia to support my family, I worked in the banking industry in the UK. For more than twelve years, I travelled between the UK and Ethiopia, maintaining strong connections with both countries. Having spent so much time moving between the two, I developed an understanding of both environments and saw an opportunity to connect them through coffee.
When I became involved in Ethiopian coffee exports, bringing these two parts of my life together felt natural. I saw the potential to introduce more UK roasters to the richness and diversity of Ethiopian coffee while creating stronger links between the people producing it and those sharing it with consumers.
Ultimately, I wanted Coffee Legends to be more than an importer. I wanted it to be a bridge between origin and roasters, built on transparency, trust, and shared experiences.
The name Coffee Legends reflects a belief that everyone has a story worth telling. We are all legends, and there are legends to tell about coffee and the people behind it. Through Coffee Legends, I want to celebrate those people, share their stories, and connect everyone who plays a part in bringing coffee from origin to the cup."
Having worked in Ethiopian coffee for so long, what are the biggest changes you have seen that have affected Ethiopian farmers?
Atrie said:
"One of the biggest changes and challenges I see affecting Ethiopian coffee farmers is the rising cost of production and processing, alongside the difficulty of receiving enough value for the coffee they produce to cover those costs.
Coffee farming requires significant labour, time, and investment, but the returns do not always reflect the effort and expense involved. Many Ethiopian farmers practise mixed farming, balancing coffee production with other crops and income-generating activities to support their families. Managing these different activities can be challenging, particularly when coffee requires considerable time and resources.
Climate change has added another layer of uncertainty, affecting growing conditions, productivity, and the consistency of coffee quality. Farmers must increasingly adapt to changing conditions, often without having access to the financial resources needed to make those adjustments.
I believe these pressures have made the economics of coffee farming increasingly important. We often talk about quality, innovation, and the value of Ethiopian coffee, but we also need to consider whether the people producing it are receiving a return that justifies their investment and hard work.
Ultimately, the changes we are seeing highlight the need to make coffee production economically sustainable while helping farmers adapt to changing climatic conditions. The future of Ethiopian coffee depends not only on producing exceptional coffee but also on ensuring that the farmers behind it can build sustainable livelihoods."
Who is the most inspiring person you have met through coffee?
Atrie said:
"For me, it is Mr Asefa Dukamo Korma, one of the co-founders of Daye Bensa Coffee.
What inspires me most about his story is his journey. He started his working life as a shoe shiner and, through determination, hard work, and perseverance, went on to establish and lead successful businesses such as Daye Bensa.
I find that journey incredibly inspiring because it demonstrates what can be achieved through resilience, vision, and a deep understanding of the people and communities around you. His story is also a reminder that success does not necessarily depend on where you begin in life, but on your determination to keep moving forward and create opportunities.
Beyond his personal achievements, I admire what his journey represents for Ethiopian coffee. It demonstrates how people from coffee-producing communities can build businesses, develop expertise, and play a leading role in the international coffee industry.
His journey is a powerful example of ambition and perseverance, and he is someone I greatly admire."
What do you think will be the biggest challenges that Ethiopian farmers face over the next five years?
Atrie said:
"I think one of the biggest challenges Ethiopian coffee farmers will face over the next five years is the rising cost of production and processing, and whether they can receive enough value for the coffee they produce to cover those costs.
Coffee farming requires a significant amount of labour, time, and investment, but the returns do not always reflect the effort and expense involved. Many Ethiopian farmers practise mixed farming, so they have to balance coffee production with other crops and sources of income to support their families. In some cases, coffee production can come at the expense of other income-generating activities, making it even more difficult for farmers to manage their livelihoods.
Climate change adds another layer of uncertainty, affecting growing conditions, productivity, and the consistency of coffee quality. Farmers are already dealing with financial pressures, and adapting to changing climatic conditions often requires additional investment that they may not be able to afford.
For me, the key challenge is ensuring that coffee farming remains economically sustainable for producers. We often talk about quality, innovation, and the value of Ethiopian coffee, but we also need to consider whether the people producing it are receiving a fair return for their work and investment. Without that, it becomes increasingly difficult to encourage the next generation to remain in coffee farming."
Does working with a family business like Daye Bensa, which has strong relationships in coffee-producing communities, provide different opportunities and transparency compared to other importers?
Atrie said:
"Absolutely. Working closely with a family business like Daye Bensa gives me a much clearer understanding of what is happening at origin, from coffee production and processing to the realities faced by smallholder farmers.
Because of their close relationships with coffee-producing communities, there is an opportunity to go beyond formal business channels and understand the situation directly from the people involved. You can speak to farmers, learn about their challenges, see the realities of production firsthand, and better understand the costs and effort behind the coffee.
For me, this direct connection is extremely valuable. It provides firsthand information rather than relying solely on reports or information passed through several layers of the supply chain. More importantly, it creates opportunities to identify practical solutions together with the people experiencing these challenges.
I believe meaningful change happens when we are involved at the grassroots level, listening to farmers and understanding their needs rather than simply discussing problems from a distance. By being closely involved with the communities, we can gain a better understanding of the challenges and work towards solutions that are practical and relevant to their circumstances.
Ultimately, these relationships help improve communication between producers and roasters and contribute to a more transparent and sustainable coffee supply chain. It reinforces what Coffee Legends stands for: building genuine connections between origin and the people who roast and enjoy the coffee."
Do you believe advanced processing techniques such as anaerobic fermentation, co-fermentation, and dark-room drying will become commonplace among Ethiopian producers, or are they just a trend?
Atrie said:
"I think these techniques will continue to attract interest, but I do not believe they will become commonplace among the majority of Ethiopian coffee producers in the near future.
Advanced processing methods can produce exciting and distinctive flavour profiles, but they also require additional finance, labour, technical knowledge, infrastructure, and careful quality control. Not every producer has access to the resources needed to implement these methods successfully and consistently.
For many smallholder farmers, the priority is managing production costs, maintaining quality, and earning a sustainable return from their coffee. Introducing more complex processing techniques is only worthwhile if the investment makes economic sense and creates genuine value for the producer.
I believe a limited number of producers will continue to experiment and specialise in these methods, particularly those with the resources and expertise to do so. These producers can help push the boundaries of Ethiopian coffee and demonstrate what is possible.
However, I would not want advanced processing to overshadow the quality and character that Ethiopian coffee can achieve through traditional varieties, careful harvesting, and well-managed processing.
Innovation certainly has its place, but it needs to be appropriate to the producer's circumstances and commercially sustainable rather than simply following a trend. Ultimately, the focus should remain on producing excellent coffee while ensuring that the methods used make sense for the people producing it."
What is the best coffee you have ever had?
Atrie said:
"One of the most mind-blowing coffees I have ever tasted was a Rumudamo anaerobic coffee.
Ethiopia has incredible diversity in its coffee, and experiences like this remind me how much potential there is to explore. Even after spending years working in the industry, I still come across coffees that surprise me and deepen my appreciation for the creativity, skill, and dedication involved in producing them.
For me, that Rumudamo anaerobic was one of those coffees that stays with you long after you have finished the cup. I hope Rumudamo creates the same feelings with end users when you release it."
Keep an eye out for our washed Rumudamo from Ethiopia hitting the shelves soon. It's a returning lot from last year that we've sourced through Coffee Legends, and we're very excited to have it back in our lineup once again!