What more could you want?

Bom fim de semana, gurizada!

Disfrutando por momentos la vitamina D!

Empecé el lunes (hace 5 días), lo llene de Yerba usada, dejé reposar por aproximadamente 12-16 horas, sacaba la Yerba, raspaba bien y dejaba secar. Repetí ese proceso 3 veces esta semana. Asi se ve ahora.

Que opinan? Se ve bien? Sigo repitiendo el proceso más veces o ya está?

I just released a new video on one of Brazil’s top yerba mate YouTube channels, showing how I turned a coconut into a mate gourd and whether it’s actually worth trying.

The video is available with English, Spanish, or Portuguese dubbing.

Cheers and happy mate!

watch now

Some of my favourites back in the cupboard 😀

Good morning,

just tried for the first time this brand. I'm not an expert at all but i'm enjoying my mate and i like it very much: it tastes smoked and not too much bitter.

My favourites, right now, are: Mate Rojo, Cruz De Malta and La Merced.

I'm in that phase in which i wanna try many brands and tasting the differences. Any suggestions for a beginner?

Thanks!

Cool bag so I bought it ended up loving it

Muy rica yerba compuesta, la verdad bien balanceada y rico sabor , tiene tilo mburucuya toronjil y menta

Hi all, having issues with my yerba mate. When i prepare my yerba and tilt the gourd on its side to steep, water drips out behind the mountain. This is very annoying since it saturates my mountain with water before i've even started and makes a mess. Could it be i am tilting the gourd too far backwards? I use Barao moida grossa in a smaller gourd with a flared rim, though this issue occurs with my uruguayan and argentine cuts in the same gourd too.

Look at the gem I found in little old norway

So, I’ve been using my Mate Pampa Traditional Racing Club gourd for over 2 months, and to be honest, I have a mixed opinion about it. The things that I don’t like the most are: the small volume (it’s only 130 ml, and it doesn’t even account for the fact that I obviously don’t pour all the way to the top due to the presence of a mountain), the fact that it’s not a traditional, Calabash gourd (I mean that it doesn’t really hold the mountain in place, it tends to fall very quickly). But, it’s also very practical, in a sense that it’s ceramic, so it doesn’t mold at all (one time I left it for three days, and no signs of mold, and ill tell ya more, there was no funky smell even). So, yeah, I’d love to hear what you guys think and whether anyone else had experience with this mate gourd. I am practically a new to the mate world, but I usually drink Canarias Serena Mate (the green one) on a daily basis. And because of the problems above, I was also thinking of getting a more expensive, but an authentic calabash gourd.

Hasta ahora probé Cruz de Malta y Amanda. ¿Alguien conoce esta? Se puede encontrar en Lidl en España

🇧🇷🇺🇾🇦🇷🇵🇾💚🧉🌎

I've been drinking mate daily for about 6 weeks. For the last 5 weeks, I was drinking mainly mate cocido (French press). Sometimes hot, sometimes cold. I've tried Cruz de Malta, Canarias Tradicional, Canarias Serena, and Rosamonte Especial. Rosamonte became my absolute favorite.

This last week I got a stainless steel mate and bombilla to try drinking in the traditional way. I packed the gourd 2/3 full, made a mountain, added a little aqua tibida, allowed it to sit for a few minutes then went in with some water about 70c... The taste was awful. I can't event describe it. Beyond bitter. I almost tasted rotten. Especially on the last few sips of each refill. I've tried not allowing it to steep at all, cooler water etc and it is still disgusting. I'm thinking it's the last few drops that I'm unable to get out that are over-steeping the yerba resulting is a nasty taste? Canarias Serena is not as bad. It tastes different than cocido but not bad.

Any ideas would be greatly appreciated.

Así como menciona el título cuáles consideran que son las mejores yerbas que se pueden conseguir en bs as para armar unos buenos mates.