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1. The Nursery
Millions of young plants
are sprouted in the nursery.
They are selected from the
best specimens in the
plantations to ensure
superior quality from the
very start.
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2. The Plantations
After six months, the
young plants are transplanted
in the fields. The tender,
loving care each one
receives causes them to
grow with health, vigor
and with all the best
qualities.
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3. The Harvest
Tradition and technology
converge in the yerba mate
harvest. Leaves are picked
only when they are mature, at
exactly the right moment, to
ensure the highest quality.
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4. The Dryer
Leaves are directly exposed
to heat from fire. This
slows processes of
fermentation and oxidation.
Then for three hours, they
are exposed to a temperature
of 100° Centigrade (212° Fahrenheit). Once dried,
they are crushed. The
result is called toasted
yerba mate.
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5. Aging
The flavor, color and aroma distinctive to each variety
of yerba produced
at Las Marías are obtained through an aging process
that is strictly controlled
by our experts.
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6. The Mill
Processing is completed
at the mill, where the
yerba mate is treated
according to its type, the
way it was harvested and
the time of year it was
processed. Plant parts
are then mixed in varying proportions, depending
on the nature and brand
of yerba mate being
produced.
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7. Packaging
This last link in the
processing chain is important
for preserving all the qualities
of fine yerba mate. That’s why
Las Marías uses specially designed, airtight
packaging.
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8. Tasting
The discerning palates of
our taste-testers are the
final control of each step
in the process. They
ensure perfect balance and long-lasting flavor from
each and every variety of
yerba mate that we produce.
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