La yerba mate - ENG - Yerba Mate Pajarito

LA YERBA MATE / ILEX PARAGUARIENSIS

THE YERBA MATE

Yerba mate or Ilex paraguariensis is a plant native to Paraguay and is the only medicinal herb that bears the name of our country.

Native to the Eastern region of Paraguay on both sides of the Sierra del Amambay and Mbaracayú, and is cultivated in the departments of Itapúa, San Pedro, Guairá, Amambay, Alto Paraná and Canindeyú. It is part of the regional Tupi-Guarani heritage, since they used it in the form of tea and after the conquest and colonization, the Jesuits generalized (intensified) its cultivation in the reductions, thus linking traditions and customs in our people, touched our hearts, and today we share with you to enjoy at your table. We love being a part of this tradition that brings people together.

THE TREE

The tree can reach a height of 10 to 15 meters. For cultivation it is maintained in the form of a bush by annual pruning (harvesting) that is done without the aid of machinery (manual).

It has leathery, shiny leaves. Small whitish flowers. Small drupaceous fruit, green to black red, with 4 seeds. It is of warm, humid climate.

Guaraní name: CA’A, meaning «true yerba» or «yerba par excellence».

Other names: Tea of Paraguay, Tea of the Jesuits.

OUR YERBA MATE

In Yerba Mate Pajarito we have two types of yerba mate: 100% Organic and Conventional, for both we give the highest care and attention to obtain the best flavor in all our products.

100% ecological (organic) Yerba Mate (Ilex paraguayensis) naturally aged. This product is certified as organic by IMOcert Latin America Ltda., under the requirements of the organic production regulations.

Yerba Mate Pajarito is made from selected raw material from our own yerba mate fields; dried in the company’s own dryer, it has a lower percentage of stems in its milling between 20 – 25%.

GALLERY

THE PROCESS

Yerba Mate or Ílex paraguariensis is cultivated in nurseries first by planting the seed in seedbeds where the seedlings remain for almost a year, then they are transplanted to the land where they are left to grow for 5 to 7 years, before the first harvest of leaves, commonly known as tarefa.

The harvest is carried out annually during the winter, between the months of May and August.

The harvested leaves go through the SAPECADO process to remove part of their moisture, thus achieving the first phase of dehydration. Then, they are dried for 20 to 24 hours in the BARBACUA.

The next step is the crushing, producing the Yerba Canchada. This then passes through a sieve that separates the excess of stems in order to guarantee the quality standards.

From there it goes to the warehouses where it is stored for 20 to 24 months. This aging is what gives Yerba Mate Pajarito its characteristic color and flavor.

It is an aged yerba mate.

Once aged for 2 years, and before the final milling process, the yerba mate is subjected to strict quality controls.

Samples are analyzed in the LABORATORY installed in the company’s plant.

This yerba enters through a feeding hopper and goes to a mill where separating sieves eliminate the unwanted stems to then carry out the final milling process, standardizing and guaranteeing the total purity of the product.

The processed yerba mate goes to the packaging machines and by means of mechanized equipment, the exact weight, adequate pressing and the maintenance of the original flavor and aroma of the yerba mate Pajarito are ensured.