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  • pangalactic gargle blaster coffee monte blanco colombia mother tongue coffee
  • pangalactic gargle blaster coffee monte blanco colombia mother tongue coffee
  • pangalactic gargle blaster coffee monte blanco colombia mother tongue coffee
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✨PANGALACTIC GARGLE-BLASTER *pre-order* - Finca Monteblanco, Colombia (co-fermented)

Regular price $42.00 USD
Regular price Sale price $42.00 USD
Sale Sold out
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Please note this is a PRE-SALE!
this is a very limited special release & we want to give you the freshest beans possible. Next roast & ship date will be June 24th!

tastes like watermelon candy & sweet peach tea!


It is said that a PGGB tastes like having your brains smashed out by a slice of lemon wrapped around a large gold brick, but we mostly get watermelon candy & peach snapple

Mother Tongue Coffee buys almost exclusively from producers who are making lives better for the farmers they work with; We'll prioritize sustainability and well-being over "fancy" coffees any day. However every now and then we come across a coffee that is just so unique and luxurious, we feel we simply have to share it with you all.

This coffee comes from Rodrigo Sanchez Valencia in Colombia who is one of the pioneers of the co-fermentation process which is creating the most unique coffee profiles in the world.

This Citrullus Nectar Co-fermented Washed process begins with creating a 'mother' containing microorganisms like lactobacillus and saccharomyces cerevisiae, which were derived from Rodrigo's Purple Caturra cottee cherries. Then 80 liters of this culture is separated to be fed with sugar, molasses, and concentrated melon and watermelon juice.

Before being processed with the fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. The cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The culture that was previously fermented with the watermelon juice is added to the sealed tank, and fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn't fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2-3 days in direct sunlight and then for 15-18 days under shaded canopies until it reaches 10-11% humidity.

When this much time and care is put into a coffee it can only be accomplished on a small scale. We feel lucky to be able to enjoy this truly rare and special coffee, and we hope you take the time to appreciate every sip.

Don't panic about brewing it properly, it is just coffee.

Here is our pour over recipe to get you started:




So long and thanks for all the fish,