Production of Yerba Mate

In Establecimiento Las Marías, the high quality of the yerba is assured at every stage of the production, from extraction to consumption.

Stage 1: The nursery

Upon selecting the top specimens to guarantee the quality, millions of young plants are grown in the nursery.

Stage 2: Plantations

Six months later, these young plants are taken to the field, where they are cared for, to grow healthily, with vitality and top quality.

Stage 3: Harvest

The harvest of yerba mate is a mix of convention and technology. The leaves are harvested just at the right moment, when they’re ripe, to make sure that the best quality yerba mate is being made.

Stage 4 & 5: Drying

The leaves receive the heat from the fire directly, to postpone the process of being fermented and oxidized. Later, they are taken to a temperature of 100 ° C. When they become dry, the leaves get crushed, and the outcome is what is referred to as toasted yerba mate.

Stage 6: Aging

The unique flavor, color, and aroma of the several varieties of yerba mate are the outcome of an aging process that is strictly monitored by experts.

Milling

The process is finalized at the mill. There, the yerba is treated in relation to its kind, the manner in which it is harvested, and the time of year when it is handled. The diverse parts of the plant get merged in various proportions, based upon the origin and the brand of yerba.

Stage 7: Tasting

The perceptive palates of our tasters represent the ultimate control of the process. They ensure there is an ideal balance and lasting flavor in every variety of yerba mate which is being made.

Packaging

This final step in the processing chain is crucial to keep all the great properties of yerba mate, and that is why Las Marías uses especially designed airtight packaging.