Panela – Colombia’s Sweet Gold and Its Special Connection to Coffee

If you travel through Colombia, you’ll come across it almost immediately: Panela sugar. Whether in a steaming cup of Aguapanela, at breakfast on a coffee farm, or as a natural sweetener in a Tinto – Panela belongs to daily life just as much as coffee does. For us at Cofitur, it represents more than sugar: it is a symbol of culture, community, and tradition. We bring these stories to Europe through our coffee – and perhaps one day Panela will also find its way into our offering.

What is Panela?

Panela is an unrefined cane sugar from Colombia, made by boiling fresh sugarcane juice until it thickens and then pouring it into molds. Once cooled, it hardens into blocks or small tablets with a distinct caramel-like aroma.

Unlike refined sugar, Panela is minimally processed and retains trace minerals and nutrients. In Colombian households it has been a staple for centuries – affordable, nourishing, and full of flavor.

 

How is Panela made?

The production of Panela is a traditional, artisanal process:

1. Fresh sugarcane juice is pressed.
   
2. The juice is slowly boiled in large cauldrons over open fire.
   
3. Steam and heat fill the air as the liquid thickens into a golden syrup.
   
4. Finally, it is poured into molds where it cools and hardens into Panela blocks.

This labor-intensive process is often carried out by entire families on the farms, making Panela not only a sweetener but also a product of shared work and tradition.

Panela and Coffee – an inseparable bond

In rural Colombia, coffee and Panela have always gone hand in hand. Both come from the same regions, often produced by the same families, and both shape everyday culture.

The best-known example is the Café Campesino: a strong, simple coffee sweetened with Panela. For many Colombians, it’s more than a drink – it’s a symbol of warmth, energy, and community. The same applies to the everyday Tinto, often served with Panela to create a smoother and richer taste.

On our coffee journeys to Huila, our guests experience this tradition up close. Early in the morning on the finca, when the first coffee is served, a small bowl of Panela is almost always on the table – an invitation to taste Colombia authentically.

Panela today – from Colombia to the world

While Panela has been essential in Colombia for centuries, it is now gaining recognition abroad. In organic shops, specialty stores, and cafés across Europe, more and more people are discovering Panela as a natural alternative to refined sugar. Many search for “Panela sugar Colombia”, want to try Panela recipes, or are curious about sweetening their coffee in new ways.

Panela is versatile in modern kitchens:

• to sweeten coffee and tea,
• in desserts and baked goods,
• for Panela recipes such as Aguapanela or hot chocolate,
• in cocktails like Mojitos,
• or as a unique flavor note in savory dishes.

At Cofitur, our focus is on Colombian specialty coffee. But since Panela is so closely tied to coffee culture, we are considering offering it in the future – to bring an even more authentic piece of Colombia into people’s homes.

Conclusion

Panela is much more than sugar – it is a piece of Colombian identity. Alongside coffee, it represents community, tradition, and authenticity.

With Cofitur, we don’t just import Colombian specialty coffee – we also share the stories surrounding it. And Panela is undoubtedly part of that story.

👉 Want to experience Panela the authentic way? Join our coffee journeys to Huila – and taste it right where it’s made, together with a freshly brewed cup of coffee.