Yerba mate production and elaboration: all you need to know

In addition to being the most representative drink in Argentina, mate is a natural infusion with great nutritional qualities that is also very present in other South American countries like Uruguay, Brazil and Chile.

The production of yerba mate is a very long process. In Argentina, approximately 165.000 hectares are destined for yerba elaboration.

The process is divided into 5 steps:

• Germination
• Harvest
• ‘Sapecado’ + Drying
• ‘Canchado’ + Waiting period
• Grinding & Stamping

GERMINATION

Seedlings are multiplied. Once they reach an age between 9 to 12 months, they are transferred to the countryside.

HARVEST
Yerba harvest in Argentina extends between the months of April and September.

Before planting, the producers carry out the appropriate treatments on the soil, so that to:

• prevent erosion
• allow water and nutrient infiltration

Once in the field, the seedlings are left to grow for 4 years. When the time comes, harvesters choose the best branches and transfer them to the drying establishments.

'SAPECADO' + DRYING

The sapecado of yerba mate consists of subjecting both the green leaf and thin branches to the fire for a couple of seconds. This is an essential step to achieve the flavor of yerba mate. What the fire does is:

• it reduces the leaves’ moisture, making them crunchy
• it prevents oxidation, which allows the product to maintain its properties and color

The sapecado is followed by the drying of the yerba, which consists of applying moderate / intense heat for a certain period of time. The amount of hours vary depending on the method used, but the process can extend up to 20 hours.

'CANCHADO' + WAITING PERIOD

‘Canchado’ is a crushing process that results in the raw material becoming ‘yerba mate canchada’. As a result of the previous dehydration, to obtain 1kg of yerba canchada, you need 3kg of green leaf.

After the canchado, the yerba is moved to a conditioned warehouse where it’ll stay for 2 years, in order for the desired aroma, color and flavor to appear.

'GRINDING' + STAMPING

After these years, and once the yerba has evolved in appearance and flavor, the final stage begins. Mixtures are made to achieve the different blends expected from each brand. Finally, yerba mate is packed and a stamp of the INYM (National Institute of Yerba Mate) is printed on the different packagings.

There’s nothing quite like yerba mate

As you can see, in all its transformation process the only ingredients the yerba receives are heat, time and grinding. This explains why mate is so healthy and even beneficial to the human system.

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Want to learn more about mate’s benefits for the human mind & body? Click here.
Intrigued about new flavors? Here are more than 100 varieties of yerba mate for you to choose from.

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