Walking into Pacandés café feels like stepping into a friend's cozy home —casual, familiar, and warmly welcoming. As a plant lover, I appreciate the abundance of greenery; a small jungle of pothos spilling out of burlap coffee sacks on the loft, vines draping over the railing, bringing the space to life. The café has a cool black & white mural depicting symbols of Colombian life, adding a touch of cultural flair.
The feature of the room, a massive Loring roaster, commands attention in the center, where Pacande's entire coffee production unfolds—from storing green beans in a controlled-environment basement room, to the roasting, cupping, and packaging. This cafe is a true gem in Munich's Sendling neighborhood.
During our visit in October, we were pleasantly surprised to arrive just in time for a small cupping session, which we happily participated in. Spontaneously joining conversations and laughing together with once-strangers really portrays the charm of the coffee community. “Coffee brings people together” is also a recurring theme at Pacandé.
Ana Schmitz, the powerhouse behind Pacandé, radiates an inspiring blend of female leadership and nurturing mom energy. Watching her skillfully juggle customers in the café, whilst hosting a cupping with fellow roasters, AND caring for her adorable baby—cradled in her arms or snug in a carrier—left me impressed and inspired. She’s a super talented roaster, running a business, pulling espresso - all while being in mom-mode. I wanted to give her a medal.
I chatted with Ana to get a little background about Pacandé, Colombian coffee, and the lovely beans we’ll be featuring in our Munich Kaffeekiss box.
Nicole: How did you get started in Coffee? When did you start roasting?
Ana: We opened the doors of our roastery in September 2018, so we already made our first 5 years!
Nicole: You source your green beans from Colombia, and you clearly have a special connection with Colombia since you were born there. Maybe there is even coffee in your blood? Do you find that this is a way to stay connected to your roots while living so far away in Germany?
Ana: That is definitely a way to keep my country and my family always present, although we do not have coffee farms. For me, it is a great thing, to be able to show the culture of Colombia and the good things that my country has to offer through my brand.
Nicole: What would you like people to know about Colombian coffee?
Ana: Well, Colombia is already well known for its delicious coffee, but something that many people don't know is the fact that because we have this big amount of different microclimates, this allows our country to offer all kinds of different taste profiles, with very very different characteristics in each region. So you are never going to be bored by drinking Colombian coffee, because it is always a different experience, especially with the microlots.
Nicole: Tell us about the name of your Roastery. Does Pacandé have a special meaning for you?
Ana: Pacandé is the name of a small mountain between Huila and Tolima. Every time we go to visit my family, we get to see this mountain and it is for me a sign that we are coming home, so this is in fact very special for me.
Nicole: This month’s Munich box features your Guava Banana omni roast. What can you tell me about this finca / producer that you are working with? Have you roasted beans from them in the past?
Ana: Guava Banana is a coffee produced from Elias and Shady Bayter. They have experience with specialty coffees and have different projects. Guava Banana comes from their own farm and when we tried this coffee, we were in love with the special guava notes. Because the taste profile from this cup is very stable and our clients loved it, this one became one of the coffees that we always have available when there is a harvest.
Nicole: What is your favorite brew method or brewing tips for this particular roast (Guava Banana)?
Ana: The coffee is an omniroast perfect for a nice filter coffee. I would recommend preparing it with a tricolate to enhance its sweetness as filter coffee and of course if you want to enjoy an amazing flatwhite, please drink it as double ristretto with textured milk. It’s just delicious.
Nicole: What did you particularly like about this coffee and how would you describe it?
Ana: This coffee has a nice body because it is a caturra variety. This gave us the possibility to develop an omniroast with a nice body for espresso and also a lot of fruity notes for a not so conventional cup of filter coffee. The coffee is absolutely sweet, and because of its anaerobic fermentation, has a lot of banana notes in its aroma. In both cases is a coffee that presents a complex taste and very intense fragrance..
Thank you Ana and the team at Pacandé! We’re so happy to be sharing your beans with our fellow coffee lovers!
Photos by Dominik Bedat
