The Way of the Gauchos
With a hybrid form between the wider traditional Uruguayan Calabash and larger Brazilian Cuia, our handcrafted cups, finely wrapped with rich burgundy leather, are a modern representation of the classical cuia with a fresh twist. These natural vessels have been cherished for their special relationship with erva for millenia. It’s hard to find a better vessel than the calabash gourd, also known as a cuia, for enjoying yerba mate. Each piece is unique, with beautiful shape and color variances.
- Height: 4–5 in ; 11.43 cm
- Brim width: 4 in ; 10.16 cm
- Body width: 3.5–3.75 in ; 9 cm
- Base width: 3 in; 7.6 cm
- Depth: 2.5–3 in ; 7 cm
- Weight: 110–160 g
- Capacity dry weight 3/4s full: 30–40 g
Size, shape, and hue may vary as each gourd is unique.
- Calabash squash gourd
- Genuine Burgundy leather wrap
- Stainless steel brim
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Allow the Natural Curing Process
No need to cure your cuia with any particular method. The vessel will naturally cure on its own, within three months, depending on your climate (faster in drier weather). Some mold and mildew is perfectly normal, as the excess plant material inside the vessel breaks down with use. After several weeks, you’ll notice a uniform dark hue and the cuia will begin to dry rapidly after each use. Most mate drinkers continue to use the cuia throughout the entire process, but you may also alternate between vessels during this process. If you are totally against mold and oxidation, then we recommend you select a metal or wooden vessel.
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How to Prepare Traditional Yerba or Brazilian Erva