A natural processed coffee with a Nutty flavour and Thick body, makes sweet and balanced Espressos, typically Brazilian.

Variety: Yellow Catuai
Harvest: June-September

ABOUT ALTO ALEGRE
We’re very excited to be partnering up with the producers at Alto Alegre, for what is now our second direct trade project. Vera Lucia De Almeida Conceição, the owner of the 500-hectare farm, carries on her family’s business which can be dated as far back as the 1880s.

Over time the farm has become more and more specialised in an ongoing mission to raise quality and consistency. By dividing varietals into separate lots and carrying out processing at the farm, we are really able to hone into specific, juicy and elegant profiles of each coffee.

Further, at 1340 meters above sea level, Alto Alegre is one of the highest altitude coffee producing farms in Brazil, which in turn contributes to the coffees’ elegant florals and ripe stone fruit undercurrents.

Alto Altegre

Experience The Quality.

There are many coffee houses in the world. There aren’t many who roast on-site, grind fresh for each cup and brew with artisan precision. There are even fewer who can tell you the name of the independent farmer who grew the beans, which way the slope faced and how long they ripened for. There is exactly one which guides every one of the 39 steps from bean to cup, where obsession with quality and flavour meet the ethical life in perfect symphony. It’s at 8 D’Arblay Street, Soho. Welcome to 39 Steps.

39 Steps Coffee

Rio Brilhante, Brazil

Katherine Martinez, Colombia

50:50 Caffeine Blend

Christmas Blend

Tres Pioneros, Colombia

Finca Veracruz, Colombia

Rwanda-Huye Mountain

Bolivia-Samaipata

Brazil-Rio Brilhante (espresso)

Colombia-Katherine Martinez (espresso)

Mina Blend’21

Bolivia-Samaipata (espresso)

Rwanda-Huye Mountain (espresso)

The highlight of this coffee is its remarkable sweetness. We brewed a few espressos at the roastery and the acidity was perfected by a sweet and thick sensation on the tongue. However, If you are looking for a balanced and syrupy filter, then the filter roast version of coffee is the coffee for you.

Muduku, Uganda

At the 39 Steps Coffee roastery, we always aim to have a coffee like La Huaca as part of our offering. Its deliciousness is based on delicate floral flavours, and sweet chocolate aftertaste.

This washed coffee works perfectly served as a filter, it is especially refreshing during the hotter summer months.

La Huaca, Peru

The Mina Blend is our go-to house espresso. It is a firm favourite at our coffee shop, and for home baristas, as it delivers a sweet and exceptional cup that shines whether it is paired with milk, or as a stand-alone espresso.

Mina Blend - House Espresso

This naturally processed fruit bomb is grown on Nicaragua's northern mountain range part of the Datanlí, or El Diablo nature reserve. El Diablo was a real stand-out on the cupping table and packs sweet honey notes, mandarin-like acidity, and finishes on juicy smooth and rounded melon notes - perfect for filter brewing methods like the V60 or Chemex.

The Natural Reserve Cerro Datanli - El Diablo is a high massif located between the cities of Matagalpa and Jinotega. It's a magical place, where birds and butterflies dance around the coffee trees that cling to impossibly steep mountainsides in the shade of the lush cloud forest. In total, there are around 10 small and medium scale producers, who grow coffee as well as other crops. They have developed efficient agricultural production systems, well adapted to the agro-ecological conditions. The name of this coffee comes from the mountain range that forms part of the nature reserve Datanlí - El Diablo, in the Isabelia mountain range. Datanlí is an indigenous word that means “where water falls.”

This region is one of the richest and most diverse ecosystems in Jinotega, a place with beautiful and impressive forests, where the water sources originate at the top of the mountains and flow all the way down to the farms of countless coffee growers below. The water that flows from this beautiful reserve, the favourable climatic conditions and much hard hard labour, helps the producers with the production of their specialty coffees.

El Diablo

Hailing from the famous coffee-growing region of Minas Gerais in Brazil, we have this wonderful natural Paraíso varietal from pioneering farmer Inácio Carlos Urban. Expect big and bright notes of fresh oranges, toasted almonds and milk chocolate.

Our coffees are seasonal and are freshly roasted by us at our London roastery. Additional origin information and the recommended brew recipe can be found below. For best brewing results, we recommend that espresso coffee is rested for 7 - 10 days after the roast date on the label. 

Inácio first arrived in Minas Gerais in 1976 with the dream of producing great coffee via sustainable and innovative practices. After acquiring his own farm in Cerrado Mineiro in 1984, Rio Brilhante has grown to become one of the biggest farms in the region, as well as one of the largest in the country; spanning over 2000 hectares. Since Inácio planted those first trees over 30 years ago, he has continued to strive for excellence within the speciality industry, mainly via his use of rigorous quality control methods.

A wide selection of varieties common to Brazil can be found at Rio Brilhante. These include; bourbon, topazio, and catucai, amongst others. As part of their core drive to always innovate, new varieties such as Arara and Paraiso are also being introduced, such as this lot. These varieties have been chosen not only for their great cup attributes but also for their pathogen resistant characteristics that help deter diseases such as leaf rust. This, in turn, increases the productivity of the tree and also reduces the quantity of fungicide application needed. This particular lot from Rio Brilhante is 100% Paraiso. Cherries are picked and sorted, before being dried on patios until they reach below 12% moisture. Coffee cherry is poured onto the patio and left to ferment in 15cm layers for 3 days. Once complete, the fermentation period is disrupted, with the cherry spread thinly and regularly turned, insuring an even dry.

39 Steps Coffee

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39 Steps Coffee

🇬🇧 United Kingdom

Coffee Roasts

50:50 Caffeine Blend

El Diablo

Katherine Martinez, Colombia

La Huaca, Peru

Mina Blend - House Espresso

Muduku, Uganda

Rio Brilhante, Brazil

Rio Brilhante, Brazil Espresso

Tres Pioneros, Colombia

Coffee archive

Alto Altegre

Bolivia-Samaipata

Bolivia-Samaipata (espresso)

Brazil-Rio Brilhante (espresso)

Christmas Blend

Colombia-Katherine Martinez (espresso)

Finca Veracruz, Colombia

Mina Blend’21

Rwanda-Huye Mountain

Rwanda-Huye Mountain (espresso)

New Coffee Review