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Colombia - Hacienda El Obraje Gesha

Colombia - Hacienda El Obraje Gesha

Regular price $47.00 CAD
Regular price Sale price $47.00 CAD
Sale Sold out
Size
  • Light Roast
  • Colombia, Tangua, Nariño
  • Gesha - Washed
  • 2200 Meters Above Sea Level
  • Lemon, Floral Blossom, Tangerine – Elegant Complexity
  • 250g | 8.8oz
  • Pourover, Espresso, Drip

Acidity ◉ ◉ ◉ ◉ ○   Body ◉ ◉ ◉ ○ ○

Sweetness ◉ ◉ ◉ ◉ ◉     Aftertaste ◉ ◉ ◉ ○ ○

Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.

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Terminal 3 at Home

Brewing Recipes

V60 Style

Water Temperature → 93 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 20g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.50

Pouring Method
Bloom - 0:00 - 45g
First Pour - 0:40 - 140g
Second Pour - 1:15 - 240g
Third Pour - 1:50 - 320g

Total Brewing Time → 2:30 min

Flat Bottom

Water Temperature → 93 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 19g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.38

Pouring Method
Bloom - 0:00 - 40g
First Pour - 0:50 - 140g
Second Pour - 1:45 - 220g
Third Pour - 2:00 - 305g

Total Brewing Time → 2:50 min

About the bean

First Class is the premium product line at Terminal 3 Roasters, placed above Business Class. We are excited to feature this exceptional bean from Hacienda El Obraje in Colombia as part of our First Class collection.

We visited Hacienda El Obraje in person and cupped the latest harvest alongside Pablo Guerrero, where this lot achieved a very high score. Tasting across multiple selections at origin gave us a clear picture of the farm’s quality this season, and this Gesha stood out immediately for its clarity, structure, and expressive floral character.

Grown at 2,200 masl in the extreme conditions of Tangua, Nariño, the coffee develops slowly due to dramatic temperature swings between warm days and cold nights. Combined with the farm’s rocky, mineral-rich volcanic soils, this extended maturation leads to dense beans and a more complex sugar development, translating into a refined and layered cup. Of the farm’s 100 hectares, only a small portion is dedicated to coffee, with the rest preserved as forest - helping maintain a stable microclimate and protect biodiversity.

Cherries are selectively handpicked at peak ripeness - deep red to purple in color - and processed with great care at Pablo’s on-site mill, where variables are adjusted according to the conditions of each harvest. After thorough evaluation, we selected this lot directly from Pablo. Sourcing in this way ensures full transparency and allows us to highlight a coffee that truly reflects both the unique terroir and the precision behind every step of production.