The Pomelo scent goes from the package to each and every mate and surrounds the environment. Thanks to its bitter tinges and sweet aromas it perfectly combines its astringency with the lasting quality of yerba mate. It’s ideal to enjoy in the afternoon, sided with strong and intense flavors such as cheese, biscotti or bittersweet pastry.
La Merced de Campo is dried following a traditional process and the settling takes no longer than twelve months. The origins and the milling methods make of this Yerba with stems a top quality product of limited production. It tastes very soft, light and balanced.
Among the most known properties of the herbs that are part of the mix in Regulasé we can find:
Pennyroyal: effectively fights cardiovascular problems and gastrointestinal disorders.
Rosehip: balances our organism, improves enzymatic processes.
Chamomile: it’s relaxing, digestive and anti-inflammatory.
Lemon Verbena: digestive, antispasmodic, and...
The origins of the Yerba Mate Amanda goes back to the year 1900. At this time, a colonist family from Poland settled down in Misiones, province of Argentina, and cultivated yerba mate.
Yerba Mate with stems (con palos) – very popular brand in Argentina.
Amanda Yerba Mate has a great classical taste.
La Merced Monte 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.
Yerba mate Rosamonte is obtained from a natural herb called Ilex paraguariensis. The product formed by drying it leaves, slightly toasted and crumbled, mixed with fragments of young dried branches, petioles and floral peduncles.
Cruz de Malta is one of the most important companies in Argentina which produces Yerba Mate. Always bringing their production up to date and taking special cares of their harvest in order to guarantee its quality.
La Merced Barbacua - yerba with stems, dried with an ancestral process inherited from the Guaranis. It consists in a slow, dedicated process in which the leaves are exposed to the heat of a wood fire for a whole day. This way the Yerba becomes a strong taste and slightly smoked.