Registergericht & Registernummer: Amtsgericht München: HRA 113362
Umsatzsteuer-Identifikationsnummer: DE339153207
Inhaltlich verantwortlich: Ana Maria Schmitz, Adresse wie oben.
Verantwortlich für eigene Inhalte von Pacandé Kaffeerösterei KG gem. § 55 RStV: Ana Maria Schmitz
Plattform der Europäischen Kommission zur Online-Streitbeilegung (OS) für Verbraucher: https://ec.europa.eu/consumers/odr/. Wir sind nicht bereit und nicht verpflichtet an einem Streitbeilegungsverfahren vor einer Verbraucherschlichtungsstelle teilzunehmen.
If you’ve already had some experience making espresso, you’ve probably noticed that it’s not that easy. To make the perfect shot, you need a lot of practice and knowledge about coffee.
In this workshop we will teach you the basics of espresso preparation. Topics include water, grinder calibration, differences between roasts, sweet spot, TDS, extraction and intensity.
You can attend this workshop with or without prior experience. The goal is to help you understand extraction techniques so that you can properly prepare any type of coffee, whether it is a lighter or medium roast, taking into account factors such as variety, processing method and origin.
We value individual training, which is why our workshops take place in small groups. In order to conduct a workshop, we need at least 4 and a maximum of 6 participants.
Our workshops take place on Saturdays at 8:00 am in our roastery.
Did you know that you can find more than 800 different flavors in coffee? Learning to taste and perceive coffee requires a sensory analysis. In the professional world, we call this process cupping. In this workshop we will teach you how to train your senses so that you can learn how to do it and also how a professional cupping is carried out.
We will taste different types of coffee, show you how to distinguish them and give you tips to learn how to develop your sensory perception. In this way you will not only know which types of coffee to buy according to your personal taste, but by refining your senses you will also be able to enjoy them much more.
We value individual training, which is why our workshops take place in small groups. In order to conduct a workshop, we need at least 4 and a maximum of 6 participants.
Our workshops take place on Saturdays at 8:00 am in our roastery.
In Colombia we love filtered coffee, as it is one of the forms of preparation that allows us to better perceive the complexity of specialty coffees.
Not only the quality of the coffee is important, there are many factors that influence the final taste in the cup and to know and master them is the idea of this workshop.
We will make a short journey from the origin through the cultivation, the types of post-harvest process and the roasting to understand how all of this influences its flavor and preparation.
We will teach you what parameters to take into account to obtain the best results in the cup and we will look at topics such as water, dosing, type of grinding and temperature.
You will learn how to prepare coffees with different percolation and immersion methods and when you finish you will be able to get the full potential out of your coffees.
We value individual training, which is why our workshops take place in small groups. In order to conduct a workshop, we need at least 4 and a maximum of 6 participants.
Our workshops take place on Saturdays at 8:00 am in our roastery.
Let’s start with the most important thing: What is a microlot?
Microlots are lots of coffee that come from a single farm (many times also from a specific zone of that farm) and are characterized for having an exceptional quality and an outstanding cup profile. This is due to several factors such as the process during its cultivation, the post-harvest processes and the specific characteristics of the soil and climatic conditions in which the coffee is grown.
Microlots are available in a limited quantity each harvest, for this reason they are not coffees that are mass marketed and this is one of the reasons why you will find different coffees throughout the year in our store.
In addition to the microlots, which are coffees scored with more than 85 points on the international SCA scale, there are also the nanolots, which are normally even more exotic coffees, to which other types of processing methods have been applied to create excellent and exotic cups. These coffees are scored with more than 90 points and are known as rarities. The availability of these coffees is even less than in the micro-lots and their price is of course much higher.
The most beautiful thing about drinking a microlot or nanolot coffee is knowing that this coffee reflects the characteristics of a specific part of the land and is the result of the conscious and careful work of the coffee grower. Its flavor is exclusive and unique and you will not be able to reproduce it or find it anywhere else, which is fascinating.
When we tell you that we import and negotiate our coffee directly, it is because it’s true. This differentiates us from the rest and allows us to create long term relationships with coffee growers.
By having the possibility of contacting the coffee growers directly, not only can we choose the best lots, but we can also guarantee 100% traceability of our coffees. This, on the other hand, is a great advantage for both the coffee grower and the consumer, since by not having intermediaries in the process of purchasing green coffee, we can offer a fair price to the buyer.
But although we look for our coffees at the origin, the logistics and quality control are complex and very careful issues, and at the end of the day our specialty is roasting. For this reason we rely on our exporter who is in charge of these issues to be 100% sure that the post-harvest processes and the quality are excellent and will be maintained over time. This gives us security and so everyone does what they do best.
Pacandé was born to share our passion and give you the most authentic coffee experience.
Our approach is simple: instead of roasting coffee from all over the world, we are focused on sourcing beans from just one origin. This allows us to establish true personal relationships with the farmers, which are beneficial for both sides.
We believe this is the best way to build a sustainable business and offer you some of the best lots out there.
COLOMBIA: COFFEE AND CULTURE
Our coffees come from Colombia. This country is known worldwide by the quality of their coffee and is even considered the home of specialty coffee.
The climatic conditions of the Colombian mountains allow the coffee to grow slowly and develop its potential to the maximum. For this reason, Colombia is recognized worldwide as the land of coffee. Coffee plays a very important role in the country’s economy, as it is grown in more than 590 municipalities and is one of the country’s main export products.
In Colombia, there are more than 970,000 hectares of coffee plantations that produce millions of bags of coffee per month, providing income for thousands of families.
There, “tinto”, filter coffee without milk, is the drink par excellence. Colombian coffee is well-balanced and can have different profiles depending on the area where it is grown. Traditionally, it is drunk in the countryside as filter coffee in small portions. It is common to enjoy several tintos per day.
We roast with High End Technology: Award-winning, innovative and environmentally friendly.
At Pacandé, we roast our coffee with a Loring roasting machine. Its patented design allows us to roast the beans and post-treat the smoke at the same time, resulting in a clean and efficient roasting with low carbon dioxide emissions. We do our bit to care for the environment and minimize our carbon footprint, we are green roasters.
In the market there are many labels that indicate that coffee has been traded fairly. But fair to whom? Most of the time “Fair Trade” simply means that this coffee has been paid a small percentage above the commercial value. If we take into account that many times the commercial value of a pound of coffee is not even enough to cover the production value, and that coffee growers are forced to sell at that price in order to cover the credits and costs they have already assumed because it is that or lose the harvest, this is not fair at all.
For this reason in Pacandé you will not find labels of any kind, we negotiate our coffee directly and we bring it, that’s it. Often the labels are also very expensive for a coffee grower with a small farm and therefore it is not profitable for them. We know that we ask a lot from you, because we ask for your trust. But in return we offer you a totally transparent price calculation that you can check HERE.
Our roastery is our second home and we want our customers to feel the same.
Currently, our team consists of Andreas and Ana, the founders, and Nino, who joined Pacandé in early 2021.
We must say that although we are based here in the roastery, both our coffee farmers and our exporter in Colombia are indispensable parts of our company, without whom Pacandé would not be possible.
Our roles are varied, but we all do a little bit of everything. As a copywriter and publicist, Ana handles the visual side of the brand, but what she likes most is cupping. As a Colombian, Ana comes from one of the world’s best coffee growing regions. This gives her the opportunity to build direct relationships with local coffee producers and, along with the coffee, bring the best of Colombian culture to customers.
Andreas has a very precise idea of everything related to machinery and technology, and the analytical skills to perfect the roasting process to get the best result in the cup. In addition to developing the roasting profiles, Andreas focuses on the quality control of our coffee and is always looking for ideas to improve and optimize our processes.
Nino brings to Pacandé his extensive experience in the professional coffee world in the field of production and also as a barista. He makes beautiful latte art and what he enjoys most is making coffee for our customers and interacting with them, and as he says “coffee brings us together”.
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