Demerara sugar is a naturally colored, golden brown sugar named after Demerara, which was a region in South America that is now Guyana, and was the original source of the sugar. Today, the majority of Demerara sugar is produced in Mauritius.
Demerara sugar is produced by steaming the juice from the first pressing of sugar cane into thick syrup. The syrup is heated to evaporate the water and crystallize the sugar, which is then spun in a centrifuge to remove various impurities. The results are large golden brown crystals of sugar.