In Establecimiento Las Marías, the high quality of the yerba is assured at every stage of the production, from extraction to consumption.
Upon selecting the top specimens to guarantee quality, millions of young plants are grown in the nursery.
Six months later, these young plants are taken to the field, where they are cared for, to grow healthily, with vitality and the top quality.
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.
The leaves receive the heat from fire directly, to postpone the process of being fermented and oxidised. Later, they are taken to a temperature of 100 ° C. When they become dried, the leaves get crushed, and the outcome is what is referred to as toasted yerba mate.
The unique flavour, colour and aroma of the several varieties of yerba mate are the outcome of an aging process which is strictly monitored by experts.
The process is finalised 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.
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.
The perceptive palates of our tasters represent the ultimate control of the process. They ensure there is an ideal balance and lasting flavour in every variety of yerba mate which is being made.