Panela is the original form of sugar in cakes typical of some "cultivars" selected cane, known since ancient ages, from the Andean peoples to the far east. Traditionally, only the head of the village experience (in Colombia was called "el punter") made it possible to determine the exact point of cooking the cane juice to be shaped into loaves.
It would have only a few moments more to impair flavor and characteristics.
The different nuances of aromas, all course content, make it a unique sugar exotic flavor and slightly fruity. Inside it contains all the natural complementary substances that remain in the product thanks to gentle processing.