Panela is the minimally processed sugar with Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. More and Vanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. More accents: Found in Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good More (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of sugar that are not fully refined. They can range from caramel-vanilla flavors to floral. From Wikipedia: The sugarcane plant is processed in a large press, to obtain the juice, which is cooked at very high temperatures. The panela can be manufactured in disc-shaped pieces or in cubic pieces of cake form and is usually gold or brown in color. Besides sugar, panela also contains large amounts of proteins, calcium, iron and ascorbic acid. In other countries I have heard it called Panocha and Chancaca. It is sometimes called Piloncillo in Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the Southernmost region More.