From the soil to the cup: How is mate grown?

Today, much of the production of yerba mate is done industrially . Agricultural expansion in some yerba mate producing regions has led to a transformation of natural landscapes.

In this context, the use of fertilizers and chemicals aims to optimize production and improve yields , thus making it possible to offer yerba at a competitive price.

These practices can alter soil quality and impact the environment. Furthermore, harvesting leaves before they are fully mature can lead to a decrease in their natural sugar content and an increase in their bitterness .

That said, there are also initiatives in organic and sustainable agriculture.

At YVY, we wanted to fight against these farming methods by partnering with organic and fair-trade producers . This project is part of a broader effort to combat deforestation.

Our producers cultivate yerba in agroforestry , that is to say, in the heart of biodiversity, which allows the shrub to draw the resources necessary for its development and to develop a very different flavor.

This shade-grown cultivation directly influences the flavor of the leaves, giving them a complex taste . We harvest every two years (once the leaves have reached full maturity ). This cultivation method guarantees a drastic reduction in bitterness and an authentic flavor .

After harvesting, the leaves are pre-dehydrated in a flaming coil before proceeding to the drying stage. The drying stage is very important and will also influence the flavor of the final product.

We favor smokeless drying on horizontal strips at a constant temperature. This type of smokeless drying has the dual advantage of improving the flavor of the infusion and presenting no carcinogenic risk.