Pacandé roasts Colombian specialty coffee in Munich, at a roastery in Sendling with a bar for espresso and filter. Most of its coffees are microlots, each from a single farm, and it imports and negotiates them directly with the growers.
The range is sorted into three families. Special Selection holds rare lots, mostly nano-lots, released as special editions in small quantities. Exotic and Vibrant is for fruity and floral coffees, and Classic and Outstanding for coffees with chocolate notes and medium roasts. Most coffees carry their producer’s name: Nelson Urrego, a second-generation grower in Urrao, Antioquia, grows the Caturra Chiroso called Del Sol; Pablo Andrés Guerrero processes his Caturra on Hacienda El Obraje in Nariño, at 2,200 metres; and Alexander Vargas grows the washed Pink Bourbon from Huila that Pacandé named Nairo, after the Colombian cyclist Nairo Quintana. Two decafs use the sugarcane process. The Ja Mei! coffees, named after the Bavarian expression, are its easy-going house filter, espresso and crema.
At the roastery bar, every filter coffee in the shop can be tried in any brewing method, and the espresso on the grinder rotates. Pacandé also runs barista workshops, coffee tastings that follow coffee from seed to cup, and guided cuppings that compare arabica and robusta, and it supplies cafés, restaurants and offices.
Coffee on the shelf
- Bergamot
- Red currant
- Rosehip
- Mint
- Blackberry
- Chocolate
- Brownie
- Caramel
- Mirabelle plum
- Toffee
- Strawberry
- Orange
- White flowers
- Rhubarb
- Blackberry
- Caramel
- Chocolate
- Caramel
- Guava
- Banana
- Sugarcane
- Chocolate
- Nougat
- Honey
- Raspberry jelly
- Galia melon
- Cacao nibs
- Maple syrup
- Dark chocolate
- Almonds
- Milk chocolate
- Hazelnut
Photograph: Pacandé