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El Paraiso M03
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  • El Paraiso M03
  • El Paraiso M03
  • El Paraiso M03
  • El Paraiso M03
  • El Paraiso M03
El Paraiso M03

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El Paraiso M03

Coconut Milk | Cinnamon | Lime
Origin | Colombia
Region | Cauca
Farm | El Paraiso
Producer | Diego Samuel Bermudez Tapia
Varietal | Castillo
Process | Double Anaerobic Washed with Thermal Shock
Altitude | 1960
Size
£19.00 GBP
Taxes included. Shipping calculated at checkout.

A message from Ómra

M03 is one of the most distinctive coffees we’ve ever worked with. It’s not just unique — it’s unforgettable. This Castillo cultivar develops a wildly expressive profile, bursting with tropical creaminess, warming spice, and vibrant citrus.

For M03, the cherries undergo double-stage anaerobic fermentation using Kluyveromyces lactis, a yeast strain more often found in dairy fermentation. This is followed by lactobacillus inoculation in a milk-culture medium, dramatically increasing the sweetness and texture of the coffee. The coffee is then washed using thermal shock and gently dried in a dehumidifier to protect the more volatile aromatics.

Think coconut milk, cinnamon, lime — layered over a silky body that makes every sip feel luxurious. This is experimental processing at its most controlled and compelling.

Producer Story

This coffee is produced by the Bermúdez family and team at Finca El Paraíso, a name that’s become synonymous with cutting-edge post-harvest innovation in Colombia. Situated in the highlands of Cauca, the farm is run by brothers Alex and Samuel Bermúdez, whose combined backgrounds in agronomy, microbiology, and sensory science allow them to craft coffees with incredible control and precision.

Their work focuses on developing custom fermentation protocols for each lot, selecting specific yeast and bacteria strains to bring out layered, repeatable flavours — all while preserving clarity and structure.

M03 is a perfect expression of that philosophy: a controlled process resulting in something unexpected, wild, and joyful.

From the cupping table

The first impression of M03 is arresting. It hits you with a heady, aromatic spice - a swirl of cinnamon, florals, and a tropical creaminess that’s hard to pin down but impossible to forget.

The cup is thick and enveloping. Coconut milk, lime zest, and warm cinnamon come through clearly, layered over a round body with a gentle, lactic acidity. As it cools, the sweetness becomes more pronounced, like condensed milk or rice pudding with citrus.

The aftertaste lingers with a note of spiced coconut cream, leaving a sensation that’s both rich and clean. For adventurous drinkers and sensory explorers, this is a must-try.

Espresso

This is our current espresso recipe for El Paraiso M03. You can adjust the final espresso weight out for taste preference.

Ratio (ground coffee weight:final espresso weight out): 

Dose: 

Grind Size (using a Mahlkönig EK43): 

Yield: 

Extraction Time: 

Brewing Temperature: 

Filter

We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

Ratio (ground coffee weight:final espresso weight out): 

Dose: 

Grind Size (using a Mahlkönig EK43): 

Yield: 

Extraction Time: 

Brewing Temperature: 

Important Information

Roast Dates
  • Roasting Day: We roast our coffee every Tuesday.
  • Order Cut-off: Place your order by midnight on Monday to have it included in the Tuesday roast.
  • Dispatch Timing: Orders placed before the cut-off will be roasted and shipped within the same week.
  • Late Orders: If you place your order after midnight on Monday, your coffee will be roasted and shipped the following week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.
Shipping Details

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

  • Standard | Tracked | 48h: Reliable delivery within 48 hours.
  • Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.
How long should I 'rest' my coffee?

To enjoy the full flavour and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

  • Dark: 2 days
  • Light to Medium: 4-5 days
  • Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

  • Dark: 2 days
  • Medium: 8-10 days
  • Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary.