Alexis · Fondateur d'YVY Maté
Yerba mate is a plant of the holly family, endemic to central South America. Growing it requires know-how and particular conditions to thrive.
What are the conditions for growing organic mate? Does mate grow in France? What are our commitments for growing our yerba mate?
Growing mate
An agroforestry mate farm
Often confused with tea or matcha, yerba mate is an energizing drink made by brewing the leaves of the mate tree, also known as "Ilex paraguariensis".
Mate is a shrub that grows in symbiosis with its environment and needs very particular conditions. The tree carries within it the benefits of its natural habitat. Its development depends on moisture, soil type, humidity and sun exposure… which is why every farm, every grower and every mate family gives the brew a unique flavor.
To understand how these parameters shape mate's quality and taste, see our article "4 factors that influence organic mate's taste".
As you'll have gathered, it won't be possible to farm mate at home in France - though with a little patience, you can still watch a small shrub grow at home!
An industrial production
Today, a large share of mate production is industrial. Agricultural expansion in some yerba mate producing regions has transformed natural landscapes.
In this context, fertilizers and chemicals are used to optimize production and improve yields, making it possible to offer yerba at a competitive price.
These practices can alter soil quality and affect the environment. Moreover, harvesting leaves before full maturity can lead to a drop in their natural sugar content and an increase in bitterness.
That said, organic and sustainable farming initiatives exist too.
Our commitment
At YVY, we chose to push back against these farming methods by partnering with organic, fair production. This project is part of a fight against deforestation.
Our growers farm the yerba in agroforest - that is, in the heart of biodiversity - letting the shrub draw the resources it needs and develop a very different flavor.
This shade farming directly influences the leaves' flavor, bringing taste complexity. Every two years we harvest (once the leaves have reached full maturity). This farming method guarantees a drastic reduction in the leaves' bitterness and an authentic flavor.
After harvest, the leaves are pre-dehydrated (the sapecado step) in a flame-heated rotating drum before moving on to drying. The drying step is very important and also shapes the final product's flavor.
We favor smoke-free drying on horizontal belts at constant heat. This smoke-free drying has the double advantage of improving the brew's flavor and carrying no carcinogenic risk.
Yerba mate leaves on the tree
The mate nuances
Mate comes in several variants, all derived from green mate, distinguished by their aromatic and taste characteristics.
Green Mate
Organic Green Mate is smooth and herbal. With little bitterness, it perfectly suits green tea lovers wanting to enjoy the plant's virtues.
It offers an authentic, invigorating flavor, showcasing the plant's natural freshness.
Aged Mate
It's the most widespread yerba in South America.
Organic Aged Mate stands out for its marked intensity and subtle bitterness. Over two years of aging, the plant concentrates its natural aromas, revealing a surprising nutty bouquet on the finish.
Roasted Mate
There are many alternatives - including one made especially for coffee lovers: Roasted Mate.
After low-temperature roasting, this organic yerba takes on a whole new flavor - very close to the texture of a light coffee, with toasted, chocolate and caramel notes.
We recommend this brew at the end of a meal to help digestion and ward off the light post-meal slump.
