Panela is the sugar found in the kitchens of Colombian coffee farms and homes. Naturally rich in delicate caramel tones, it pairs seamlessly with our coffees, elevating every cup with warmth and depth.

Its production is as traditional as its taste: raw sugarcane juice is boiled down over open heat, reduced again and again until it thickens into a dense syrup, then poured into molds to set. The result is a natural, unrefined sugar that captures the essence of the sugar cane itself.