Roasteries / Pacandé Coffee
Pacandé Coffee
Munich, Germany
A Munich café and roastery built to bring a bit of Colombia home. Pacandé sources direct-import microlots from single farms — negotiating and importing without intermediaries — and roasts small batches for filter and espresso, with a focus on fair, transparent and environmentally sustainable trade.
16
coffees
Germany
base
Location
Pacandé Coffee
Implerstr. 65, 81371 Munich, GermanyMon–Fri: 09:00–13:00 & 14:00–18:00 · Sat: 10:00–13:00 & 14:00–16:00 · Sun: Closed
089 32794567Coffees
16 coffees
A classic espresso from Tolima, processed at Emanuel Enciso's La Roma farm (also behind the El Condor filter), where many local farmers bring cherries to be sorted, processed and dried with microlot care. For shots and milk drinks like a cortado or flat white.
Chocolate, Caramel, Roasted nuts, Blood orange
A Pink Bourbon from Finca Lusitania, a fourth-generation family farm in the Central Andes foothills of northern Valle del Cauca. The 72-hour fermentation and semi-washed process give pronounced acidity, florals and juicy red fruit, finishing on bergamot and amaretto. Lightly roasted for espresso.
Bergamot, Red currant, Amaretto
A Caturra Chiroso from second-generation grower Nelson Urrego's farm Granito de Oro, in the high peaks and páramos of Urrao. Volcanic soils and cool mountain weather ripen the cherries slowly: a delicate, floral filter coffee.
Rosehip, Mint, Grape
A classic chocolaty profile from producer Danilo Pérez, grown at high altitude with extended fermentation for a clean, expressive cup.
Chocolate, ripe blackberry, caramel, cacao, silky sweetness
From Hacienda El Obraje near Pasto, a former grain farm that Pablo Andrés Guerrero turned into a specialty project from 2000. About 25 of its nearly 100 hectares grow coffee at 2200m; the rest is preserved forest. Processed on the farm; sweet and balanced with a long finish.
Blackberry, Chocolate, Hazelnut, Caramel
Pacandé's omni roast from Finca La Ceja: juicy mirabelle and toffee with lively acidity as espresso; rounder and sweeter, with chocolate and caramel, as filter. Hand-picked, washed and gently dried.
Mirabelle plum, Toffee, Chocolate, Caramel
Exceptionally sweet, fruity lot from brothers Elias and Shady Bader's Finca El Vergel, selected by professional baristas for international competitions including the World Barista Championship in Milan.
Guava, banana, floral aroma, medium acidity, chocolate finish
Bavarian-inspired, sweet and balanced, built for fully automatic machines.
Milk chocolate, hazelnut, long caramel finish
Full-bodied, creamy Bavarian-character blend for espresso and general everyday use.
Dark chocolate, almonds, nougat
A straightforward, classic chocolatey filter blend for an accessible daily brew.
Cacao nibs, maple syrup, dried fruits
A blend of three fruity, sweet microlots from Nicaragua, Ethiopia and Colombia, developed as a light espresso that also works well as filter.
Raspberry jelly, Galia melon, dark chocolate, orange blossom aroma, caramel-butter finish in milk
A mild, naturally sugarcane-decaffeinated coffee suited to cappuccino, latte or French press.
Nougat, honey, caramel, chocolate, dulce de leche in milk drinks
A refined, transparent Pink Bourbon from producer Alexander Vargas, named after cyclist Nairo Quintana — best on V60.
White flowers, rhubarb, macadamia, evolving as it cools
A sugarcane-decaffeinated Caturra from Don Elías Roa's Finca Tamaná, a producer Pacandé has bought from before. Round and balanced; for espresso and filter.
Brownie, Caramel, Nuts
Grown by Diego Horta — a stable, vibrant natural with layered complexity across all filter methods.
Strawberry, orange, lemon balm, smooth and creamy, bright juicy finish
Sweet Caturra from Huila blended with high-quality Robusta from a small Coorg farm — full body for espresso and automatic machines.
Sugarcane, chocolate, hint of spice, long-lasting crema