Yerba mate is South America's answer to coffee. For centuries, communities across Argentina, Brazil, Uruguay, and Paraguay have started their mornings with it, passed a gourd from hand to hand, and used it to fuel everything from farm work to philosophy. Our organic yerba mate is sourced from Brazil and blended in Salem, Oregon.
Clean energy, no crash
Mate contains a unique combination of three compounds: caffeine, theobromine (also found in chocolate), and theophylline. Together, they create what many people describe as "clean energy," an alert, focused state without the jitters or the hard crash that coffee often brings. Our customers who switch from coffee to mate almost always say the same thing: the energy lasts longer, it's gentler on the stomach, and it doesn't leave them strung out by 2 p.m.
A tradition that runs deep
In much of South America, mate isn't just a drink. It's a social ritual. The same gourd gets passed around a circle of friends or family. Refusing a round is considered rude. Offering one is an act of friendship. When we blend mate in Oregon, we're building on a tradition that's been connecting people for longer than tea or coffee has existed in the Western hemisphere.
Our mate blends
Our straight yerba mate is the pure, unsmoked leaf. Clean Energy adds green tea, peppermint, and adaptogenic herbs for a powerhouse morning blend. Chocolate Mint Mate brings cacao and spearmint into the mix for something that tastes like dessert but hits like a double espresso. And Slim Mint pairs mate with green tea and cooling mint for a lighter, refreshing option.
How to brew yerba mate
Use hot water just below boiling, around 180 to 200°F. Steep for 3 to 5 minutes. Mate can handle a second and even third steep, with each round revealing slightly different flavor notes. It's earthy and herbaceous on the first steep, mellowing into something smoother with each pass.
