Throughout the production process, from harvesting to packaging, yerba mate only receives heat for drying and time for ageing and milling time. Thus a natural food is obtained with excellent nutritional qualities.
Seedlings are develop with mature seeds and kept in greenhouses until they grow up to 7 centimeters.
Seedlings remain in nurseries between 9 and 12 months and then are transferred to the field.
After four years the plant reaches a suitable development for pruning and harvesting.
Green leaves are exposed to direct fire and heat to reduce humidity.