The way the Guaraní people drank the infusion was unique: the precious herb (yerba) was put into a hollowed-out gourd (maté), they poured hot or cold water on the leaves inside the gourd; a hollowed-out reed (bombilla) was inserted and the gourd was passed around so that each person could share the invigorating beverage.
Early on, Spanish and Portuguese colonists eagerly adopted this beverage and its use spread throughout the whole of South America.
Yerba Maté became the constant companion of people of all social backgrounds in towns and the countryside. Today, the same magical ritual is repeated by millions of South Americans on a daily basis. The word about yerba maté spreads, more and more people around the world are adopting maté as their daily beverage of choice for its health benefits, to lift your spirits, or simply to start your day.
Las Marías, which in ancient times belonged to one of the huge Jesuitical
estancias inhabited by the Guaranis, is a privileged area for the cultivation of
yerba maté, a place where its times, its care and its processing are respected
as it is nowhere else done. Today, the first 93 acres cultivated in 1924 have
become almost ten thousand and Las Marías has become the only plant in the
world to produce yerba maté in large scale and in an integrated fashion, thus
managing to become an expert in each stage of the process, from the moment
the product is born until it has been packed.