Yerba mate with fruit and herbal additions
Face the predator.
Flavours in 0.5 kg packs. From classic yerba mate, through citrus and tropical fruit, to herbs. A jaguar on every pack.
Brand
In the beliefs of the indigenous peoples of South America, the jaguar has always been a symbol of power.Yaguar yerba mate is a tribute to this predator and to the rich fauna and flora of its continent.
1Produced in keeping with tradition
2Matured for 18 months
3Straight from the tropics of the Paraná basin
Production
How is yerba mate made?
Discover the centuries-old production techniques still used today in practically unchanged form:
Growing & harvesting
The yerba mate holly is ready for harvest four years after planting. Plantation workers cut whole branches by hand. The leaves gathered from them undergo initial selection. They are then transported to special warehouses.
Drying & grinding
As soon as the raw material reaches the warehouse, it is dried with hot air. The next step is grinding the leaves into smaller pieces.
Maturing
The ground holly leaves are packed into sacks and moved to a warehouse where they will mature. In the case of Yaguar, maturing lasts as long as 18 months! This process determines the taste and character of the yerba mate. The longer the maturing, the milder the taste of the product.
Grinding again & packing
When maturing comes to an end, it is time to grind the raw material once more. This is also when the herbal and fruit ingredients are added (only for flavoured blends). Finally, the finished product can be packed and sent to the shelves!
Brewing
Three rules for a good brew
Portion
About fifteen grams of yerba mate per brew.
Water
Water at a temperature of up to 80 °C.
Refilling
Keep topping up with water until the brew loses its flavour.
Choose your flavour
The whole Yaguar range is waiting in the shop. Businesses are welcome on the wholesale platform.
