How we Craft our Finest Sugar - Panela - From Raw Sugarcane

A video made on our farm of our time honoured traditional technique in crafting our finest sugar - Panela.

The process of making sugar from cane here in Colombia and much of the developing world is changing rapidly. Pressures are changing the process and the end quality of the sugar being created.

We here at Finca Varsovia are a family, not-for-profit, traditional sugar cane farm founded and unchanged since the 1960s. We are resisting market pressure and mass consumer demand. Instead, producing something very special that is true to our long heritage of hand crafting the finest, rawest and ultimately healthiest sugar with absolutely nothing but integrity added, no flavours, no colours, no preservatives. In growing our cane we use no chemicals or stressful agricultural practices. It is just natural, 1500m high, Andean sun kissed, spring watered and hand selected cane that makes the cut.

Our sugar is a ‘non-centrifugal’ that is at very first stage process. All we do is dehydrate the 100% sugarcane juice. Retaining the fibre and vitamins of our sugarcane plant in its molasses. Our crafted sugar crystallises without centrifuging, chemicals or machinery. It is the most authentic process that has been personally crafted by nature and with quality in our hands and heart.

Below are a series of photographs from our traditional sugar crafting process. This form of sugar is referred to as jaggery, gur or muscovado in Asia, panela, rapadura or dulce in Latin America.

For more information and to order our uniquely crafted sugar, please visit https://fincavarsovia.com/2017/07/27/....

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