La Merced is the product of a special climate and soil. This and its special processing make it a yerba of superior quality and limited production. campo, monte, barbacuá constitute a range of unmistakable flavors with all the characteristics of the best yerba mate, produced by those who know best.
  Las Marías, with over 80 years of experience in the manufacture of infusions, is a world referent in innovation in the yerba and tea market.
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Type: de campo.
Origin: plantations adapted to the plains of the northeast of Corrientes, where the climate is benign and pleasant.
Drying: Traditional.
Settling: natural, no more than twelve months.
Type: barbacuá
Origin: yerba plantations of the northeast of Corrientes.
Drying: this barbecue type craftsmanship comes from an ancestral drying process inherited from the Guaranis. It consists in a slow, dedicated process in which the leaves are exposed to the heat of a wood fire for a whole day.
Settling: natural, no more than twelve months.
Type: de monte
Origin: areas of rainforest woods, with fertile soil, abundant rains and high temperatures.
Drying: traditional
Settling: natural, from twelve to fifteen months.

 

From within its special package, designed to preserve its features, La Merced invites you to enjoy a unique taste in yerba mate. Follow these steps:

1- Pour yerba into your gourd, filling it no more than three quarters full.
2- Cover the mouth of the gourd with the palm of your hand, turn it upside down and shake it several times.
  3- Moisten the yerba on one side of the gourd.
4- Once the yerba has absorbed the water, insert the sipping tube into the moistened part.
5- Now start pouring water into your gourd and enjoy all the taste of La Merced, a unique yerba.