 |
 |
 |
 |
 |
|
Scenic southern Brazil.
|
Here yerba mate has grown wild for centuries. |
100-year old yerba mate tree.
|
Younger trees sprout naturally alongside the ancient ones. |
The yerba mate leaf. |
 |
 |
 |
 |
 |
| After the harvest (every 2 to 4 years). |
Leaves are carried to the roasting facility. |
drying rids the leaves of impurities. |
In the wooden roasting room, flames made by discarded branches roast the yerba mate for 24 hours. |
At Nativa, we discard the bitter stems (palos). |
 |
 |
 |
 |
|
| We then grind the balance into the various cuts which comprise our terrific 100% pure blend of yerba mate leaves. |
Since the yerba mate trees are native...
|
...they require no pesticides or fertilizers... |
...only what is already there! | |