Boyaca plays a leading role in the production of one of Colombia’s most emblematic products: Panela. This delicacy, made from sugarcane juice, is the foundation of a growing tourism sector that attracts both locals and foreigners, also known as panela tourism.
Taking a panela tour in Boyaca is not only an opportunity to learn about the artisanal process that turns sugarcane into this natural sweetener, but also to enjoy the warmth of rural communities and immerse yourself in the culture of the Cundiboyacense (Cundinamarca and Boyaca) highlands.
Panela tour in Boyaca, Colombia
Panela tours in Boyaca usually start on farms located in small towns around the region, such as Santana, known as “the panela capital” of Colombia. There, visitors have the chance to walk among sugarcane fields, learn about cultivation, and discover the techniques for cutting and transporting the cane.
Next, the tour heads to the “trapiches,” artisanal or semi-industrial mills where the cane is crushed to extract its juice. Traditional tools used in the process include:
Trapiche or mill: made up of metal rollers that press the cane.
Copper cauldrons: large circular containers where the juice is cooked at high temperatures to evaporate the water.
Wooden paddles and spatulas: used to stir the molasses during cooking.
Wooden tables or molds: where the thickened molasses is poured to cool and solidify.
Metal blades: used to cut the panela into blocks, small tablets, or decorative shapes.
The guide explains each step of the process from cooking the juice in large copper cauldrons to whipping and molding the panela into blocks or shapes. Many tours allow visitors to participate hands-on, whether by helping stir the molasses or tasting guarapo, a sweet, refreshing drink extracted directly from the cane juice.
Additionally, some farms offer tastings of products made from panela, such as syrups, flavored panelitas, cookies, and even fermented beverages. This part of the experience is often accompanied by stories about the panela tradition, passed down by families who have been cultivating and producing panela for generations.
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The prices for these tours vary depending on the type of experience. A basic half-day tour, including a guided visit to a trapiche, a demonstration of the process, and product tasting, can cost between US$7.50 and US$12.50 per person.
Also, at the Parque de la Panela, located in the main square of Santana, visitors can enjoy a free panela-themed tour. This park offers an interactive experience that allows you to learn about Santana’s panela history, explore both traditional and modern trapiches, taste products derived from sugarcane, and participate in cultural and culinary activities. It’s an ideal plan for those seeking a complete experience at no cost.
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