Over the many years I have been importing yerba mate, I have sampled many brands from all over South America. Similar to coffee, the end result of yerba mate is dependent upon many factors. How it is grown, the soil, the amount of direct sunlight and finally the milling and aging process all contribute to a unique taste and experience.
Different Ways Yerba Mate is Grown:
I like to break the growing process into three different types: farm grown/farm grown organic, sustainable organic, and wild harvest.
Farm Grown/Farm Grown Organic: Because of increasing demand outside of South America, yerba mate growers have had to develop a means to meet larger production schedules. The result is not always the most environmentally-friendly way of bringing yerba mate to the market. Typically, the natural forest is cut down and cleared to make room for nice neat rows of mate plants. This is similar to mass production methods here in the states (orange groves, grape vineyards, apple orchards, etc...). It is possible for this type of mate to be organic; however, pesticides are often initially used to control the ants and other bugs that prey on the young leaves when yerba mate is grown in this type of unnatural environment.
Sustainable Organic: Organic growing methods are usually employed here. This process does not destroy the forest, but producers typically cut down and clear most of lower foliage. The tall canopy trees are left intact. Yerba mate is then planted in easily cultivated rows beneath the canopy trees. This method has less of a negative impact on the environment than farm grown yerba mate and because the yerba mate is grown in harmony with the natural land and its inhabitants, it is referred to as a "sustainable" means of production. Marketers of this type of mate often refer to their product as "shade grown" (or even "forest grown") because the canopy trees that were left intact actually do provide shade for the yerba mate grove.
Forest Grown Wild Harvest: With this production method, The rich habitat in the jungle is left intact. The land is not cleared and the earth not scraped. The only clearing has been to provide roads and access into the rainforest. The leaves of these yerba mate plants are thinner and possess a darker green color with a unique taste profile indicative of the natural elements found in the rainforest soil. This provides a tasting experience with a bolder body and a smoother taste.
Different Ways Yerba Mate is Processed:
In South America it is customary to have sticks and stems in the process. Each country and region has their special vessels for drinking the mate, normally a gourd, a horn or a wooden cup turned on a lathe. The bombilla or straw can be bamboo, stainless, aluminum, or German silver, but the process is the same. The sticks and stems help to not clog the holes in the bombilla. North American's want to be able to experience yerba mate with the same ease as they do coffee or tea. In order to brew yerba mate in a coffee pot, french press, tea bags, or express machine, two extra processes to remove the sticks and stems are required. While I prefer a wild harvested yerba mate without sticks and stems, your taste may be different.
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