Guayaki Yerba Mate

Guayakí Yerba Mate - A Powerful Rainforest Experience

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Mate Processing


The freshly harvested mate is put through the sopecadora process, or flash-drying process.



The sopecadora is constructed of a long tube with a fire at the beginning of it.



 As the tube spins, it creates a vacuum, and pulls air, (and mate leaves) through it.


This flash-heating process halts the oxidation of the mate, and preserves the medicinal and nutritional properties of the leaf.


After about 20 seconds, the mate comes out of the other side of the tube.

The mate is milled down to a rough, chunky cut, called
Mborovire to prepare it for the aging chamber.


The last step of the processing takes place in a large cedar chamber (estacionamiento) where the yerba mate is aged. Cedar provides a consistent quality and flavor. Cedar also acts as a natural insect repellant. The mate stays in the aging chamber for 12 months. The mate is inspected and sampled throughout the aging process.


To maintain freshness, the mate is milled down to our loose tea cut just prior to export.


The yerba mate is tested in a variety of ways in the quality control area.  Once all the inspections are passed, the mate is bagged up, ready for export.


The final product meets all Organic, Kosher, and Fair Trade Federation regulations, and is ready to be exported.


The final product.