Many ask us what makes a good mate. I like the answer from Professor Valdugo of University of Ijui in her Book about erva mate production specifications. She says as a coffee gets its taste by roasting the mate gets its taste by the sapeco. So nothing more singular, personal and full of character as the hand made sapeco. The picture here is from meta mate done by familiy Tollati, and  was taken on our visit with Jovald from Yerba Mate South Africa. One can see that the “Estomates” are all exploded. By this proper process it stops oxidation and garantees an erva that even one year later after pounded will have an wonderfull taste (do not compare with the ageing process of argentinian mates, that is worth another blog entrance). If you like to try check

Written by Fabricio do Canto

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