Production Yerba Mate  
 
The Nursery
The Plantations
The Harvest
  
 
Millions of plants, selected by our experts from the best plantations to guarantee the superior quality of our yerba from its inception, are born in our nurseries.
After six months the young plants are taken to their permanent destination on the fields. The delicate care given to each of them allows them to grow vigorously and hetitlehily, with all the qualities of the genuine yerba mate.
Tradition and technology combine in the harvest of the yerba mate. Besides the classic manual technique, Las Marías also uses harvester especially designed by its own technicians.  The leaves are collected only when properly ripe to insure a superior quality yerba.
 
 
 
 
At the dryer, the leaves are exposed to the direct action of the fire to stop their fermentation and oxidation. They are then subjected to temperatures of 212º F for three hours. Once dried, they are broken to become "yerba canchada".
The flavor, color and aroma that distinguish each of the varieties of yerba produced at Las Marías are the result of a period of seasoning rigorously controlled by our specialists.
Processing takes place at the mill, bearing in mind the different types of yerba according to their origin, type of harvest and manufacturing season. The yerba is then blended in the proper proportions for the personality of each of the brands of Las Marías.
 
 
 
 
The last link of the chain, packaging is of fundamental importance to preserve all the qualities of a good yerba. To achieve this Las Marías uses exclusive, especially developed airtight containers.
Our test tasters’ irreplaceable palate controls all the stages of the process to achieve the perfect balance and lasting flavor of each of the yerba varieties of Las Marías.
   
  Sep by step, the key to pouring mates like an expert and getting the best
out of a good yerba.
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Rigorous control at each stage of the process of infusion production: that is our secret.[More]

 


Yerba Mate Production