Sol y Lluvia Barbacua (lienzo) 500g
Code: M5304
Related products
Product detailed description
Yerba Maté with exceptional and delicate taste. This brand is known for producing only very limited quantities with a strong emphasis on quality. The slow drying method Barbacuá is based on a 400-year-old traditional process of the Guaraní indigenous people. The drying takes 24 hours, followed by an aging period of 18 months. The aroma is rich, smoky, reminiscent of freshly baked bread. Compared to other types of maté dried using the same method, it has a significantly gentler and more delicate taste, retaining its fullness with a very light smokiness. Sol y Lluvia is very popular in Argentina and is usually hard to find outside its homeland, so don't hesitate to take advantage of this limited offer. Weight: 500g Country of Origin: ArgentinaAdditional parameters
| Category: | Classic maté |
|---|---|
| Weight: | 0.5 kg |
| EAN: | 7798007000071 |
| Brand: | Sol y Lluvia |
| Country of origin: | Argentina |
| Number of pieces per package: | 0 |
| Packaging: | 500 g |
| Taste: | Barbaqua |
| Type: | Traditional |
| The item has been sold out… | |
In 1917, Don Nicolás Pawluk began a plantation of 20 yerba mate plants. Its processing was rudimentary: the sapeco was done by hand, passing branch by branch over a moderate fire, and then drying continued in a clay oven that he also used to bake bread.
The branches were placed in a wooden barrel where, using a mortar, they were crushed.
Don Nicolás sold the yerba to his neighbors, who also carried out the grinding manually, using stone mills.
Years later, Don Nicolás expanded the plantations and introduced improvements in the processing. He built a manual drying system consisting of a woven cylindrical drum that rotated over the fire, supported at both ends by iron posts. Its capacity was 400 kg.
The canchadora of the winch type (a large wooden wheel with teeth that crushed yerba branches) was powered by a horse and always rotated in the same direction, inclined toward the center.
At that time, the process did not reach the grinding stage. In 1960, a Barbacuá-type dryer was installed, which continues to operate to this day.
Nicolás’s efforts were continued by his son, Luis Felipe, who from sunrise to sunset planted, cared for, and produced a product that today fills us with pride.