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.