Coffee made with aguapanela instead of water, which is how a great many Colombian households drink it. Two cups in five minutes, and it comes out sweet without adding sugar.
The thing that makes this Colombian is that there is no water in it. Coffee is brewed with aguapanela, which is panela dissolved in hot water, so it arrives at the table already sweet and with a molasses note behind the coffee. Adding sugar to it would be redundant. A chocolatera is the tall narrow jug Colombian kitchens use for hot chocolate, and it is what most households reach for here too. Any small pot works. The granulated version needs watching. Coffee grounds boiling in aguapanela climb the sides of the pot fast and go over the top without much warning, and sugar makes the spill worse. Stay with it for the three minutes and take it off the moment it rises. Then let it stand a minute so the grounds sink before pouring. Instant coffee needs none of that: the aguapanela only has to be hot, not boiling.