The panela elaboration process is a true art. After reaping the sugar cane, the ravines migrate it using the traditional trapson, a machine driven by the animal. The juice obtained slowly cooks in large copper cubes, until it reaches the desired crystallization point. Finally, the panela is poured into wooden molds to obtain the characteristic solid blocks.

In addition to its exquisite flavor, Santander’s Paneya stands out for being a natural sweetener, free of chemical additives and with a high content of minerals and antioxidants. Its artisanal production contributes to the preservation of the environment and the sustainable development of local communities.