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Both yerba mate and coffee are beloved caffeinated drinks enjoyed around the world. While they share the ability to boost alertness and enhance mood, they differ significantly in taste, preparation, cultural roots and how they affect the body. Understanding these differences can help you choose the beverage that best fits your lifestyle.  

Yerba mate and coffee have unique strengths. Coffee offers bold flavor and a powerful energy boost, while yerba mate provides gentle stimulation and a communal cultural experience. The “better” choice depends on your taste, tolerance, and lifestyle. Trying both can help you discover which beverage best fuels your day.

Coffee is antioxidant-rich, but yerba mate offers a far broader nutritional profile. One serving of mate contains over 20 different vitamins and minerals, 15 amino acids, and high levels of polyphenols (potent antioxidants). This makes yerba mate not just an energy drink but a gentle nutritional boost, supporting metabolism, immune health, and overall wellness in a way coffee simply can’t match. Because yerba mate provides steady energy and focus, it’s ideal for students, writers, programmers, and anyone who needs long, consistent concentration. Coffee may help you start fast, but mate helps you stay sharp longer. Coffee has its place, but yerba mate is the more balanced, nutrient-rich, and enjoyable option for many people. It offers smoother energy, better focus, more nutrients, less acidity, and a warm, communal tradition.

In the end, both coffee and yerba mate have their benefits, but yerba mate stands out as the more balanced, health-supporting and culturally rich choice. Its steady energy, nutritional depth, and sense of connection offer an experience that goes beyond simple stimulation. For many, it becomes not just a drink, but a meaningful daily ritual.

Yerba mate is a South American essential - energizing, social and rich in tradition. Yet, not all mates are the same. Each country gives this iconic drink its own twist: Argentina’s blends are smooth and balanced, Paraguay’s are smoky and bold, Uruguay’s are strong and bitter, and Brazil’s chimarrão is fresh and green.

Modern variations - like roasted, flavored, and instant mate - add even more ways to enjoy it. Whether you prefer classic, intense, or refreshing flavors, there’s a yerba mate style to match every taste and mood.

Argentine Yerba Mate

Flavor profile: Smooth, balanced, and grassy Cut: A mix of leaf, dust (powder), and stem Common brands: Taragüi, Rosamonte, Mate Rojo, Amanda Argentine yerba mate is the most widely exported variety and serves as the standard for many drinkers around the world. It typically contains a balanced blend of chopped leaves, fine powder (known as polvo), and stems (palos), giving it a mild, well-rounded flavor. There are also sin palo (without stems) versions that offer a stronger, more intense taste. Argentine mate is often aged for 9–24 months, allowing the flavors to mellow and deepen.

Paraguayan Yerba Mate

Flavor profile: Smoky, strong, and earthy Cut: Fine and powdery, often with little to no stem Common brands: Pajarito, Selecta, Campesino Paraguayan yerba mate is known for its bold, smoky flavor - often described as the “espresso” of mate. The leaves are usually smoke-dried, which gives the brew a darker color and a more intense aroma. Paraguayans often drink it cold as tereré, a refreshing version of mate prepared with ice-cold water, citrus, or herbs. The fine grind makes it ideal for this style of drinking, especially in hot climates.

Uruguayan Yerba Mate

Flavor profile: Bitter, rich, and grassy
Cut: Very fine, uniform, and without stems
Common brands: Canarias, Sara, Pindare

Uruguayan yerba mate is among the strongest varieties, with a distinct bitterness and deep green color. Unlike Argentina, Uruguay does not grow much yerba mate domestically - it imports most of it from Brazil but processes it locally to achieve its signature cut and flavor.

The ultra-fine grind produces a thick, creamy infusion with strong vegetal notes, perfect for seasoned mate drinkers who enjoy intensity over smoothness.

Brazilian Yerba Mate (Chimarrão)

Flavor profile: Fresh, light, and grassy Cut: Very fine and powdery, bright green Common brands: Parana, Barão de Cotegipe, Rei Verde, Ximango In southern Brazil, yerba mate is known as chimarrão. It’s a bright green powder made from freshly processed leaves that are dried with hot air instead of smoke, preserving their vibrant color and chlorophyll-rich freshness. Chimarrão is traditionally prepared in a large gourd with a wide metal straw (bomba) and consumed almost like a green tea smoothie—smooth, grassy, and refreshing.

Blended and Flavored Yerba Mate

Flavor profile: Herbal, citrusy, minty, or floral
Cut: Typically a mix of leaves and stems, sometimes with added dried herbs or fruit pieces
Common brands: CBSé (Limon, Hierbas Serranas, Miel), Adelga Mate (Guarana, Naranja, Frutos del Bosque), Cachamate (Hierbas Pampeanas, Coco)

Blended (compuesta) yerbas mix traditional mate with herbs or fruit peels for added flavor and function. Some blends promote digestion (menta y boldo), others boost energy (guaraná), or offer relaxation (melissa, chamomile).

These flavored varieties are great for beginners who want to explore mate’s health benefits without too much bitterness.

Roasted Yerba Mate (Mate Cocido Tostado)

Flavor profile: Nutty, caramelized, and smooth Cut: Loose leaves, often slightly fragmented and roasted Common brands: Selecta (Toasted), Pajarito (Mate Cocido Toasted), Hierbas del Oasis (Toastada) Roasted yerba mate, known as mate cocido tostado, is made by toasting the leaves until they turn a deep brown. This process reduces bitterness and gives the drink a flavor similar to coffee, with notes of caramel and nuts. It’s commonly brewed like tea - using a teapot or tea bags - and is a great alternative for those who enjoy the taste of roasted beverages but want less acidity and caffeine than coffee.

Soluble Yerba Mate (Instant Mate)

Flavor profile: Mild, slightly sweet, and convenient
Cut: Powder or granules that dissolve in hot or cold water
Common brands: Parana Roasted Soluble, Selecta Soluble, Pajarito Instant

Soluble yerba mate is the modern, instant version of the traditional brew. The leaves are brewed, concentrated, and then dehydrated into a soluble powder. It’s ideal for quick preparation - simply stir it into water, milk, or juice, and enjoy.

While it lacks the full depth of flavor found in traditional mate, soluble mate is popular among travelers and those seeking a fast, caffeine-rich drink.

Prefer a balanced classic? Go for Argentine.

Love strong and smoky? Try Paraguayan.

Enjoy bold and bitter? Choose Uruguayan.

Want fresh and green? Brazilian chimarrão is your match.

Crave nutty and toasty notes? Roasted mate is for you.

Need quick convenience? Soluble mate delivers energy instantly.

Looking for herbal or fruity flavor twists? Flavored mate adds variety and function.

Nestled in Misiones, Argentina, Kraus stands as an example of how family tradition, innovation and environmental respect can come together to create something truly exceptional. What began as a small family farm more than a century ago has evolved into an internationally recognized producer of organic and fair-trade certified yerba mate and tea, distributed across Argentina and around the world. 

The Kraus family’s story dates back to 1894, when Francis Kraus, a young Austrian adventurer, emigrated to Argentina. Settling in Misiones with his wife Ulda Spalding, he laid the foundation for what would become generations of agricultural passion. Their eldest son, Francisco José, planted the family’s first yerba mate at just 13 years old - a gesture that would bloom into a lifelong legacy.

In time, Francisco’s sons Juan Ángel and Román Kraus expanded the family’s land and began cultivating yerba mate and tea. With their own hands, they built nurseries, tended the soil, and developed independent production systems. Román found his calling in the fields among the crops and animals, while Juan Ángel - an inventor at heart - designed the unique smoke-free drying system still used by Kraus today. Today, the new generation - Gino, Milton and Romina Kraus - carry on their parents’ pioneering spirit, modernizing production and expanding Kraus’s global reach while staying true to the company’s values of sustainability and quality. Kraus cultivates its yerba mate and tea in Colonia Santo Domingo Savio, San Ignacio, Misiones, surrounded by the region’s vibrant red soils, lush vegetation, and crystal-clear streams. The land itself, enriched by biodiversity and home to countless native species, is treated with deep respect.

Guided by the principles of sustainable agriculture, Kraus avoids all herbicides, pesticides, and synthetic fertilizers. Instead, natural cycles are allowed to flourish - fallen flowers nourish the soil, and native trees are replanted each year through reforestation programs developed in collaboration with environmental experts from the National University of Misiones and Yale University.

Every stage of production - from cultivation to packaging in the city of Oberá - is carefully controlled to maintain the highest standards of quality and ecological balance.

Kraus’s philosophy is built upon four ethical principles that guide its organic production:

• Ecology: Working with nature rather than against it, promoting biodiversity and soil regeneration.
• Health: Ensuring a clean, chemical-free environment for workers and consumers alike.
• Precaution: Respecting traditional knowledge and rejecting unpredictable technologies like genetic modification.
• Equity: Upholding fairness, gender equality, and safe working conditions through Fair Trade practices.

One of Kraus’s proudest achievements is its unique smoke-free drying method, designed by Juan Ángel Kraus. Instead of exposing the leaves to direct fire, warm air produced by indirect heat gently dries the yerba mate. The result is a clean, mild, and aromatic product, free from the smoky taste typical of traditional methods. This innovation has become Kraus’s hallmark, setting a new standard in yerba mate production worldwide.

The Kraus logo - a large green grasshopper - was inspired by childhood memories. As a boy, Milton Kraus loved discovering the small creatures hiding among bags of tealeaves in the family’s dryer. For him, the grasshopper symbolizes life, nature, and the essence of organic farming: “something that comes from the field, something alive, something ecological.” Today, that image represents the vitality and authenticity of Kraus products.

Kraus proudly participates in the Yerba Mate Route, a 1,000-kilometer tourist circuit stretching across Misiones and Corrientes. Visitors are invited to explore the region’s history and traditions through guided tours, horseback rides, tastings, and firsthand encounters with local farmers. The route offers not only a cultural experience but also an immersion into the sustainable philosophy that defines Kraus and its peers.

Kraus products carry Organic, Fair Trade, and Kosher certifications, ensuring transparency, traceability, and commitment to human and environmental well-being. Every bag of Kraus yerba mate and tea tells a story of care - from the seed to your cup.

Fostering personal connections and supporting one another's growth are essential to building a collaborative and thriving environment.

As the company continues to grow, its mission remains clear: to produce high-quality, natural products that respect the earth, honor family heritage, and bring people together around the simple pleasure of sharing mate. 

Yerba mate is the infusion known for its energizing properties and cultural significance, comes in two main varieties: organic and ordinary. While both offer the signature kick and earthy flavor that mate drinkers adore, the differences in how they’re grown and processed can have a big impact on your health, the environment, and even your taste buds.

Organic yerba mate is cultivated without synthetic pesticides, herbicides, or fertilizers. Often grown on small family farms or sustainable cooperatives, it reflects a commitment to purity, ecological balance, and ethical labor practices.

Why choose Organic?

Free from artificial inputs, organic mate is cleaner and safer for both you and the planet. Traditional methods preserve biodiversity and help prevent deforestation. Many organic brands use the sin humo (air-dried) method, resulting in a smoother, less smoky flavor. Organic production often supports fair trade and strengthens local economies.

What about regular mate?

Conventional yerba mate is more widely available and typically less expensive. However, it’s often grown using synthetic chemicals and industrial farming techniques that may compromise both environmental and personal health. You need to take into consideration:

• Chemical exposure: May contain residues from pesticides and fertilizers.
• Environmental impact: Conventional farming can degrade soil and pollute water sources.
• Flavor profile: Smoke-drying methods used by some brands can impart a bitter or overly smoky taste.

Argentina, Paraguay, and Brazil each have systems to certify organic products, ensuring they meet strict environmental and health standards. These certifications exclude synthetic fertilizers and pesticides, promote sustainable farming practices, and emphasize transparency from production to sale.

Organic Certification in Argentina

In Argentina, the Ministry of Agroindustry grants the “Argentina Organic” seal to products that minimize the use of non-renewable resources and do not use synthetic fertilizers and pesticides. At the same time, there are four certifiers authorized by Senasa, to carry out direct control: International Agricultural Organization (OIA), Argencert, Food Safety and Letis S.A. The process ensures:

• No Synthetic Chemicals: Complete exclusion of artificial pesticides and fertilizers.
• Sustainable Practices: Emphasis on soil health and biodiversity.
• Traceability: Transparent systems to track products from farm to consumer.

Argentinian Organic Yerba Mate

Throughout the process, from the plant to the shelf, the common denominator is the care and conservation of natural and environmental resources. Organic production in Argentina is regulated by Law 25,127, which includes a certification and control system for the producing fields and their environment. 

Organic Certification in Paraguay

When buying organic products, it’s important to know how to identify whether a product truly meets organic standards. Certified products carry a seal that indicates they have been verified by a recognized certifying body. This seal is mandatory for a product to be marketed as organic.

• Certified seal: Check that the packaging has the organic certification seal, such as USDA Organic (United States), EU Organic (European Union), or SENAVE (Paraguay).
• Informative labels: In addition to the seal, check the labels to ensure there are no non-organic ingredients or synthetic additives in the product.

Paraguayan Organic Yerba Mate

Organic Certification in Brazil

The BR BIO 154 Certification is a quality and compliance with organic standards established in Brazil seal. Issued by the MAPA, this certification attests that an agricultural product was produced according to the principles of organic agriculture, respecting criteria such as the use of sustainable practices, the absence of synthetic pesticides and the preservation of the environment.

To obtain the BR BIO 154 certification, producers and companies must go through rigorous audits and demonstrate that they comply with the regulations established for organic production. This certification is importante for farmers, who add value to their products, and for consumers, having the guarantee that they are buying food produced in a healthier and more ecologically responsible way. Besides, it contributes for the sustainable development of Brazil´s agriculture and promotes the preservation of natural resources.

Brazilian Organic Yerba Mate

Organic yerba mate isn’t just cleaner - it may also be more nutritious. Naturally grown leaves tend to concentrate antioxidants, vitamins, and minerals, offering enhanced health benefits like improved immunity and detoxification. Choosing organic yerba mate is a vote for sustainability. Organic farming supports biodiversity, protects ecosystems, and promotes soil and water conservation. It also fosters ethical labor practices and empowers rural communities.

If you value health, environmental ethics, and flavor purity, organic yerba mate is a stellar choice. But if you’re just starting out or watching your budget, regular yerba mate still offers the energizing kick and cultural richness that makes this drink so beloved.

 In the rapidly-changing world of wellness drinks, yerba mate kombucha stands out as a unique fusion of two ancient beverages - each celebrated for its health-promoting properties. By combining the probiotic richness of kombucha with the energizing nutrients of yerba mate, this earthy drink offers a blend of benefits for body and mind.

What is Yerba Mate Kombucha?

Yerba mate kombucha is a fermented tea made by brewing yerba mate leaves and fermenting the infusion with a symbiotic culture of bacteria and yeast. The result is a slightly tangy, sparkling drink that delivers both caffeine and probiotics in one refreshing sip.

Health benefits of Yerba Mate Kombucha:

• Gut health and digestion

Thanks to the fermentation process, kombucha is rich in probiotics - beneficial bacteria that help balance the gut microbiome. A healthy gut can improve digestion, reduce bloating and support immune function.

• Natural energy boost

Yerba mate contains caffeine, theobromine, and theophylline, which stimulate the central nervous system. Unlike coffee, yerba mate offers a smoother, more sustained energy lift without the jittery crash. 

• Antioxidant powerhouse

Both yerba mate and kombucha are loaded with antioxidants. These compounds help combat oxidative stress, reduce inflammation and support overall cellular health.

• High nutritional value

Yerba mate provides essential vitamins like B1 and B2, minerals such as magnesium and potassium and amino acids. Kombucha contributes organic acids that may aid detoxification and liver function.

• Metabolic support

Yerba mate has been linked to increased fat oxidation and appetite regulation, while kombucha’s acetic acid content may support metabolic health and blood sugar balance.

Discover our three delicious flavors

We believe wellness should taste amazing. That’s why we offer three vibrant flavors of our Yerba Mate Kombucha:

• Original – The purest expression of yerba mate and kombucha, with earthy depth and sparkling tartness
• Raspberry – A fruity twist with bright berry notes and a refreshing zing
• Mango – Tropical and juicy, with a smooth sweetness that balances the kombucha tang

Our recipe is refreshingly simple: we craft each bottle using only organic yerba maté, organic cane sugar, live kombucha cultures and natural flavorings - nothing more, nothing artificial.

Sustainability is at the heart of everything we do. That’s why our kombucha is proudly certified organic by Organic Agriculture Europe and Biozebra, the Czech Republic’s national eco label. These certifications guarantee that our production follows strict environmental standards, protecting the climate and avoiding the use of chemicals, synthetic additives, or GMOs.

Yerba mate kombucha is more than just a trendy beverage - it’s a powerful wellness duo and a functional drink that supports digestion, boosts energy and delivers a rich array of nutrients and antioxidants.

Drinking yerba mate is about connection, ritual and roots. The heart of that tradition is the gourd - the cup that infuses soul into every sip.

Long before coffee culture swept the globe, the Guaraní people of present-day Paraguay, Argentina and Brazil were cultivating, harvesting, and sipping yerba mate from natural gourds. These cups usually made from dried calabash - were valued not only for their practical use but also for their deep spiritual meaning. The tradition spread and evolved with Spanish colonization, integrating with Catholic monastic rituals and later becoming a national symbol in countries like Argentina and Uruguay.  Another traditional touch - a horn gourd (also called a guampa de cuerno or mate de asta) is a cup made from animal horn and used to drink yerba mate - especially in Paraguay, northern Argentina and parts of Brazil. It’s particularly associated with tereré, the cold-brewed version of yerba mate.

Over centuries, craftsmen began to experiment with materials, adding silver ring, carving wood and modernizing the mate into the diverse forms we see today. 

Type of gourd	Image	Material	Advantages	Disadvantages
Calabash		Dried calabash	Deep traditional value Absorb flavor over time Handcrafted look	Needs curing Prone to mold and cracking if neglecting
Wooden		Palo Santo	Adds woody aroma Hold warmth Unique grain patterns	Can split if not cured properly Flavors may be strong
Ceramic		Glazed ceramic/stoneware	Easy to clean  Doesn't adjust the taste  Stylish	Fragile No flavor enhancement
Glass		Borosilicate/Tempered glass	Easy to clean Flavor purity Allergy-Friendly	Fragile Doesn’t keep the warmth Heavy weight
Stainless steel		Food-grade steel	Very durable Great temperature control Easy maintenance	Can feel impersonal Slight metalic taste
Horn Gourd		Animal horn	Traditional look Durable Light weight	Requires proper cleaning Sensitive to heat (best used for cold terere only) May not ally with vegan or ethical preferences
Silicone		Food-grade silicone	Light weight Break-proof Low maintenance	Lacks tradition Slight synthetic taste
Plastic		BPA-free plastic	Light weight Durable Affordable	Slight plastic taste Enviromental impact

How to cure the traditional gourd before the first use?  

Because it’s organic and porous, before the first use you need to clean it properly, so it helps preserve the taste, prevent mold and build a character of your infusions over times.

To remove the natural bitterness and to seal the pores fill the gourd halfway with used yerba mate leaves. Add hot (not boiling) water and leave it for 24–48 hours.  Then, clean out the softened interior gently with a spoon. Rinse with warm water and allow it to dry completely.

How do I take care of the traditional gourd consistently?

During daily usage it’s important to:

• Discard all yerba
• Rinse it with warm water (never with soap as it can absorb the smell of it into walls)
• Dry it upside down to let the moisture go
• Let it get dried naturally, away from direct sun or heat
• Never store while its wet - this breeds mold

If mold has already appeared on your gourd, you need to do the following:

1. Gently scrub it with salt and lemon or vinegar
2. Rinse thoroughly and dry completely

If the damage is too extensive, unfortunately, your gourd might be retired .. but it's wiser to begin with a new one than compromise your health.

Choosing a mate gourd isn’t only about aesthetic or tradition – it shapes the flavor, temperature and even ritual of yerba mate. Calabash or wood add depth and character, while modern cups provide ease and portability. It’s a balance between honoring the past and embracing the present.

Whether you are sitting under the tree in the Argentine or taking a moment in your apartment in Prague, the gourd is your companion – humble in size but rich in spirit.

Tereré is a traditional South American drink made from yerba mate, a plant native to the region. Unlike the hot yerba mate commonly consumed in Argentina and Uruguay, tereré is prepared cold, making it a refreshing alternative, especially in warm climates.

Origins and cultural significance

Tereré originates from Paraguay, where it is considered a cultural icon. Every last Saturday in February, Paraguay celebrates the National Day of Tereré, an infusion that transcends time and history. From its ancestral origin in the Guaraní culture to its popularisation during the Chaco War, tereré has witnessed a fascinating history in Paraguay.  Over the centuries, it has spread to neighboring countries like Brazil, Argentina, and Bolivia, where variations of the drink exist.

In 2020, UNESCO recognized tereré as an intangible cultural heritage, highlighting its importance in Paraguayan traditions and its connection to medicinal herbs (Pohã Ñana). 

How Tereré is made?

The preparation of tereré is simple yet customizable:

1. Yerba Mate (Paraguayan yerba is the most suitable): The dried leaves of the yerba mate plant are placed in a cup or gourd.
2. Cold Water or Juice: Traditionally, cold water is used, but some prefer fruit juice for a sweeter taste.
3. Ice and Herbs: To enhance the flavor, ice cubes and medicinal herbs (crushed in a mortar) like mint, boldo, or chamomile are added.
4. Bombilla: The drink is consumed through a metal straw that filters out the leaves.

Health benefits

Tereré is packed with antioxidants, vitamins, and minerals, making it a nutritious beverage. It contains:

• Magnesium (88% of daily value)
• Potassium (37% of daily value)
• Iron (262% of daily value)
• Calcium (51% of daily value)

These nutrients contribute to energy levels, digestion, and hydration, making tereré a great alternative to sugary drinks.

Social and cultural aspects

In Paraguay, people gather in groups to share tereré, passing the gourd around in a communal setting. This tradition fosters friendship and connection, much like the hot mate culture in Argentina.

Tereré is a refreshing, nutritious, and culturally significant drink that embodies the spirit of South America. Whether enjoyed with cold water, juice, or medicinal herbs, it remains a beloved beverage that brings people together.

Chimarrão, a vibrant and earthy South American beverage, is deeply embedded in Brazilian tradition, particularly in the southern states of Paraná, Santa Catarina, and Rio Grande do Sul. More than just a drink, chimarrão serves as a powerful symbol of hospitality, community, and shared experience.

A History Rooted in Tradition

Chimarrão dates back to the indigenous Guaraní people, who first cultivated and consumed yerba mate. European settlers later adopted the practice, transforming it into a staple of Brazilian life. The name "chimarrão" reflects its historical significance, derived from the Portuguese and Spanish words meaning "wild" or "clandestine," which speaks to both its indigenous roots and past regulations restricting yerba mate trade.

What Sets Chimarrão Apart?

Though chimarrão belongs to the same Ilex paraguariensis plant as Argentine and Paraguayan yerba mate, it differs in several key ways:

• Color & Texture: Unlike its aged counterparts, chimarrão is bright green due to its fresh processing and high chlorophyll content.
• Processing: Instead of aging for months or years, chimarrão is dried briefly and finely ground into powder, giving it a smoother, milder flavor.
• Taste: Less bitter than traditional yerba mate, its fresh and grassy notes make it an ideal introduction for new drinkers.

The Essential Tool: The Bomba

A chimarrão bombilla, called bomba in Portuguese, plays a crucial role in enjoying the drink. While similar in shape to traditional mate bombillas, chimarrão bombas have a unique filter to accommodate the fine, powder-like texture of erva-mate. The convex sides contain smaller holes for filtering, preventing excess mate particles from passing through.
	For beginners, using a camisinha - a small linen bag wrapped around the bomba - can further help with filtration, though it is not necessary. Bombas are typically longer than bombillas, matching the proportions of larger cuia gourds, and are best made from silver, stainless steel, or alpaca to ensure durability and quality.

The Art of Preparing Chimarrão

Given its unique texture, chimarrão requires a slightly different preparation method compared to other yerba mate varieties. Here are three popular ways to prepare it:

The Traditional Method

1. Fill the cuia: Add erva-mate until reaching the neck of the cuia or about ¾ full in a smaller mate gourd.
2. Shake & Shape: Cover the top with a vira-mate (or your hand), then gently shake to settle the fine particles. Tilt the cuia horizontally, remove the cover, and return the cuia to its upright position, creating a slope.
3. Press & Add Water: Use the bomba to gently press the erva-mate walls, then remove it. Pour warm water into the empty space.
4. Insert the Bomba: If using a camisinha, cover the bomba before inserting it into the water-filled side.
5. Enjoy: Add hot water to the open space while keeping the dry erva-mate layer intact. Drink and refill until the flavor fades.

The Foolproof Method

1. Fill the cuia or mate gourd with warm water.
2. Add erva-mate on top, forming a small hill.
3. Use the bomba to gently press down one side, revealing the water.
4. Pour hot water into the gap, keeping the top layer dry.
5. Insert the bomba, drink, and repeat the process until the taste weakens.

The 30-Second Quick Method

1. Add a tablespoon of erva-mate to the bottom of the cuia (optional).
2. Fill the cuia with hot water up to ¾ full.
3. Insert the bomba on one side.
4. Add erva-mate on top, flattening it slightly with a spoon.
5. Create a small hole in the erva-mate opposite the bomba.
6. Drink and refill as needed.

The Social & Artistic Ritual

Beyond its taste and health benefits, chimarrão fosters connection among friends and family. Etiquette dictates that drinkers finish their serving before passing the gourd, often signified by a gentle slurping sound.

A fascinating aspect of chimarrão culture is "chimarrão art", a decorative practice where drinkers create patterns on the surface using bombillas, ornaments, stencils, or even dried fruits and flowers. This artistic element highlights the deep cultural appreciation of the drink in Brazil.  

Chimarrão remains a cherished beverage, celebrated for its smooth taste, vibrant appearance, and social traditions. Whether enjoyed as a daily ritual or shared with friends, it represents far more than a simple infusion—it embodies a rich history and an enduring sense of togetherness. Would you be interested in trying it? 

The origins of PU-1 yerba mate trace back to the 20th century, when Brazilian manufacturers sought cost-cutting measures in the production of yerba mate. In an attempt to reduce production expenses, some producers began incorporating cheap tree leaves into the blend. This led to a decline in the quality of yerba mate beverages, sparking concerns among consumers.

Recognizing the need to address this issue, the Brazilian government stepped in and established INM (National Institute of Mate) and created production standards. One of the key initiatives was the introduction of the PN-1 - National Brazilian Standard 1, aimed at maintaining quality and regulating production processes.

Building upon this framework, Brazil developed yerba mate products specifically tailored for international markets, including PU-1 for Uruguay and PC-1 for Chile - where yerba mate quickly gained popularity. Over time, PU-1 evolved to become a cherished element of national heritage in these regions, reflecting its cultural significance.

Nowadays, PU-1 (Uruguayan Standard 1), also known as Padrón Uruguayo 1, is one of the three traditional yerba mate cuts in Uruguay (PU-1, PU-2, PU-3). This classification guarantees that the yerba mate consists of at least 90% finely ground dried leaves and no more than 10% finely ground dried stems.

Renowned as the finest of the three cuts, PU-1 is the preferred choice for most Uruguayan mate enthusiasts. Praised for its intense flavor and potent stimulating effect, PU-1 is traditionally prepared in Uruguay using a calabash and a metal bombilla equipped with a fine filter to prevent clogging. The long aging process contributes to a smooth and harmonized flavor profile, especially appreciated by experienced mate drinkers. Discover our exceptional collection of yerba mate, featuring the finest Uruguayan PU-1 cut.

A resilient and evergreen Ilex Paraguariensis native to South America, thrives in the wild primeval forests along the Paraná River and on cultivated plantations. The unique growing conditions contribute to the mate plant's robust and aromatic leaves, which are transformed into the beloved beverage known as yerba mate.

Yerba mate's tangy aroma has made it a national treasure in countries like Argentina, Brazil, Paraguay, and Uruguay, and its popularity has now spread far beyond South America's borders. Renowned for its diversity in taste, durability, and effects, yerba mate captivates those who immerse themselves in its world.

To fully appreciate the complexity of yerba mate, it's essential to delve into its intricate production process. Each stage of manufacturing, from cultivation to packaging, plays a significant role in shaping its flavor and properties. Understanding this process enables you to become a more thoughtful matero, empowering you to choose yerba mate that aligns with your preferences and deepens your connection to this exceptional drink.

There are several stages of processing mate: Nursery, Planting, Leaf Picking, Fast Drying, Drying, Coarse Milling, Ageing, Grinding, Control, Packaging.

Nursery

Selecting the best seeds, taking care of them in seed beds at nurseries, until they start to grow, until approximately 12 months.

Plants

Its scientific name is Ilex Paraguariensis, it measures about 4 or 5 meters high, although in the wild it can reach 20. They rise up, round crowned trees, with persistent foliage and resistent leaves.

Leaf Picking

The process by which the workers harvests the ripe yerba mate leaves by hand is called “tarefa”. The harvest takes place from April to the end of September.

Fast Drying

Fast drying takes 20 to 30 seconds through direct action of flame within a rotating horizontal cylinder at 600°C . During this exposure the enzyme fermenting process and oxidizing of the raw material are stopped.

Drying

To reduce the humidity of the leaves of yerba mate from 3 to 5%, they are transferred in ribbons to high temperature warehouses.

Coarse Milling (Canchado)

It is a coarse grinding, which leaves the product ready to be bagged and taken to the ageing warehouses for 12 to 18 months.

Ageing

The ground and bagged yerba is seasoned naturally in specially prepared warehouses with light, oxygenation, temperature and airing control. The seasoning time is from 12 to 24 months depending on the end product to be obtained.

Grinding

Grinding consists of successive trituration, buffeting and mixing operations. The yerba mate from different lots is mixed in different proportions, thus forming the desired final product.

Control

Simultaneously with the packaging, samples are taken and analyzed in the laboratory to verify their quality.

Packaging

To preserve the characteristics, it is usually packaged in laminated packages of different formats.

Yerba mate, a caffeinated herbal tea, holds an extraordinary place in Paraguayan culture. It’s establishment as a cornerstone of national identity is deeply intertwined with the land’s history, indigenous traditions and colonial interactions.

The Roots in Indigenous Practices

The origins of yerba mate lie with the indigenous Guaraní people, who have inhabited what is now Paraguay for centuries. For the Guaraní, the plant wasn’t just a source of refreshment but a spiritual and medicinal herb. They believed yerba mate was a gift from the gods, offering physical and mental vitality. Traditionally, they consumed it communally, reflecting a sense of unity and connection.

The Guaraní harvested the leaves of the Ilex paraguariensis tree, prepared them by drying, and brewed them into a beverage. This ritual, along with its many health benefits, made yerba mate a central part of their lives long before European settlers arrived.

The Role of the Jesuits

Yerba mate began gaining prominence outside indigenous communities during the 17th century, thanks to Jesuit missionaries. The Jesuits, who established missions in the region, took note of the plant’s cultural and economic potential. They learned from the Guaraní how to cultivate yerba mate and set up plantations to produce it on a larger scale.

Jesuits introduced systematic cultivation practices, which were revolutionary at the time. Their success turned yerba mate into a profitable trade good. It became pursued after not only in Paraguay but across colonial South America, contributing significantly to the local economy. Even after the Jesuit expulsion in the late 18th century, their influence on the yerba mate industry endured.

Yerba Mate in Post-Colonial Paraguay

Following Paraguay's independence in 1811, yerba mate’s importance as a national symbol only grew. It was seen as a unifying element that connected the country’s diverse social and cultural groups. During the 19th century, the Paraguayan government encouraged the cultivation of yerba mate to stimulate economic growth, further embedding it into the nation’s fabric.

The unique Paraguayan tradition of consuming yerba mate, often called “tereré,” evolved during this period. Tereré, served cold with ice and often blended with herbs, reflects the adaptability of the beverage to the warm climate of Paraguay. It continues to be a cherished tradition, embodying hospitality, friendship, and shared experience. The “terere” also has a special day: the last Saturday of February each year. This date was chosen by the national law 4216 published on January 07, 2011, which states “terere” as a cultural heritage and the national drink of Paraguay. 

Yerba Mate Today

In contemporary Paraguay, yerba mate remains an integral part of daily life. Its cultural significance has transcended time and borders, with the drink gaining international recognition. For Paraguayans, however, it is more than a trendy beverage—it is a living connection to their heritage and identity.

  

At its core, mate is an infusion made from the dried leaves of the yerba mate plant (Ilex paraguariensis). The leaves are typically ground to a coarse powder, and the resulting herb is steeped in hot water. The drink is usually prepared and served in a hollowed-out gourd, known as a calabash, and sipped through a metal straw called a bombilla.

Mate is much more than a drink, it's a social connector. Sharing mate is a common practice among friends and family, serving as a symbol of hospitality and friendship. The ritual of passing the gourd and bombilla fosters conversation and bonding, making it an integral part of social gatherings.

In Argentina, mate is an everyday companion, enjoyed by people of all ages. In Uruguay, it’s common to see people carrying a thermos of hot water and a mate gourd wherever they go. Paraguayans prefer their mate cold, known as tereré, especially in the sweltering summer months.

Yerba mate is packed with nutrients and antioxidants, including vitamins A, B, C, and E, as well as minerals like calcium, magnesium, and iron. It's also known for its stimulating effects, thanks to its natural caffeine content. Mate can improve mental clarity and focus, boost physical energy, and aid in digestion.

Mate is a cultural tradition that brings people together, enriches social interactions, and offers a countless health benefits. Whether you’re sipping it in a bustling Argentinian café or sharing it among friends in a tranquil Paraguayan garden, mate is a timeless beverage that embodies the spirit and warmth of South America.

Yerba Mate, often referred to simply as "mate," is a traditional South American drink with a rich history that reaches centuries. Known for its unique flavor and stimulating properties, yerba mate has been a cultural cornerstone for various local communities and has gradually gained popularity around the world. Let’s explore the fascinating history of this revered beverage.

Original Roots

Yerba mate originates from the subtropical regions of South America, particularly in the area now known as Paraguay, Argentina, Brazil, and Uruguay. The Guarani and Tupi peoples were the first to discover and utilize the stimulating properties of the yerba mate plant (Ilex paraguariensis). They consumed it as an infusion, which they called "ka’a," meaning "herb." The indigenous people believed that yerba mate had not only physical benefits but also spiritual significance, often using it in rituals and social gatherings to foster a sense of community.

Spanish Colonization and Spread

When the Spanish arrived in South America in the 16th century, they quickly noticed the indigenous practice of drinking yerba mate. Initially skeptical, the Spaniards soon embraced the drink for its energizing effects and began to cultivate it on a larger scale. The Jesuit missionaries played a significant role in the spread of yerba mate, as they established plantations in the areas that now form modern-day Paraguay. These plantations helped yerba mate transition from a local indigenous tradition to a widely consumed beverage. 

     

The Evolution of Consumption

Yerba mate's popularity continued to grow throughout the 17th and 18th centuries. It became an essential drink not only in the territories where it was originally cultivated but also in neighboring regions. The traditional method of preparing and consuming yerba mate involves a hollowed-out gourd called a "Calabash" and a metal straw called a "Bombilla." This ritualistic preparation and communal drinking became an important cultural practice, symbolizing friendship and hospitality.

Modern-Day Yerba Mate

In the 19th and 20th centuries, yerba mate production expanded significantly, with plantations established in Argentina, Brazil, and Paraguay. Today, Argentina is one of the largest producers and consumers of yerba mate, with the drink deeply embedded in the country’s cultural identity. The modern yerba mate industry has seen innovations in packaging and preparation methods, making it more accessible to a global audience.

Yerba mate has found it’s way into various forms, including bottled drinks, tea bags, and even energy supplements. While the traditional gourd and bombilla method remains popular, many people now enjoy yerba mate in convenient, modern formats.

Cultural Significance

Yerba mate is more than just a drink, it’s a symbol of social connection and cultural heritage. In many South American countries, sharing a mate is a sign of friendship and trust. The act of passing the mate gourd around a circle of friends or family is a tradition that fosters bonds and encourages conversation.

Global Popularity

In recent years, yerba mate has gained international recognition for its health benefits, including its high antioxidant content and potential to boost energy and mental clarity. As a result, it has been embraced by health-conscious consumers and has become a trendy beverage in various parts of the world.

Conclusion

From its ancient roots among indigenous South American communities to its modern-day global presence, yerba mate's history is a testament to its enduring appeal and cultural significance. Whether enjoyed in its traditional form or as a modern convenience, yerba mate continues to connect people across different cultures and generations, offering a taste of tradition and a sense of community in every sip.