Roasteries / Pacandé Coffee
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.
15
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
15 coffees
A bright, juicy honey-processed Caturra recommended for pour-over methods like V60.
Apricot yogurt, white grapes, ripe yellow fruits, citrus, subtle florals
A microlot from Luis Laguna at Finca La Abana — a modern, vibrant expression of the Java variety, natural-processed for filter brewing.
Red banana, strawberry, cherry, floral, creamy body
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
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
From Didier's mountain finca in Huila — a remarkably sweet medium roast for straight espresso or milk drinks.
Maraschino cherry, amaretto, dark chocolate
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 rare Papayo variety from producer Williar Joven — a sweet, smooth cup with delicate peach notes.
Peach, silky body
A medium espresso roast from volcanic soil near the equator in Cauca; slow cherry development gives a balanced, complex cup.
Dark caramel, nuts, chocolate
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