During this gastronomic experience, travelers will learn to prepare one of the most emblematic products of the Cauca Valley: pandebono. We will start with a cold drink of native fruits as a welcome, while we make a cultural introduction about the origin of the amasijo, its history and its value in the culinary identity of the southwestern Colombian. Then, guided by a local workshop, they will know the traceability of ingredients — such as cassava starch, fresh cheese and egg — and prepare their own pandebono from scratch. During cooking, a talk will be offered on Valle Caucasian specialty coffee, exploring its notes, varieties and why it is the perfect pairing for freshly baked pandebono. We will finish with the tasting of the prepared and pack the remaining pandebonos for each tourist to take with them.