How do Las Marias Process Yerba Mate

Processing Yerba Mate

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.	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 of yerba mate.	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 yerba mate.
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.	5. The Aging The flavor, color and aroma distinctive to each variety of yerba mate produced at Las Marías are obtained through an aging process that is strictly controlled by our experts.	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.
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.	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. Thank you Estableciomiento Las Marias