La Merced Campo Sur has been dried following the most traditional methods and the settling lasted between 12 and 15 months. The origins and the milling methods make of the yerba a top quality product with an incomparable taste and of limited production. It tastes a bit bitter which is a sign of its provenance.
The Especial version of Piporé is distinguished by its selection of the best plant material and its four-layer packing, which ensures a lasting quality.