How is Rio Parana yerba produced?

Yerba mate is an excellent, healthy alternative to coffee. It is a natural source of caffeine – without artificial additives or chemicals. It perfectly stimulates, refreshes and nourishes, thanks to its vitamin and mineral content.

How does Ilex paraguarensis, which grows in Misiones, Argentina, end up in the Rio Parana packet?

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4 steps

  • CULTIVATION OF HOLLY

The seedlings of yerba mate are planted in a farm located in the Misiones, Argentine during the winter. Approximately 6-10 years after planting, the shrubs are ready to be harvested.

  • TRADITIONAL DRYING

The harvested leaves and twigs go to a drying house – secadero – where they are dried with a stream of hot air in precisely controlled conditions. The process takes place in several stages at gradually decreasing temperatures, ensuring even drying while preserving the natural, clean flavour and aroma of the yerba mate.

  • HARVESTING & SELECTION

The mature leaves and twigs are harvested by hand between December and September, carefully selecting and choosing only the most valuable ones.

  • SEASONING & PACKAGING

After drying, the leaves and twigs are ground and bagged. The dry product is aged for 9-24 months, taking on its unique character. Before yerba mate goes into the packet, it is ground again.