Easy breezy, bright and steady, wide-open chocolate flavors float effortlessly atop subtle and sweet layers of cinnamon, chocolate, marshmallow, carob, gingerbread, toffee and stouty cream for a high elevation flavor journey.
Each sip is a chocolate dream, not fully formed, like a distant memory slowly coagulating shape and building momentum as the erva unfolds her ethereal character. There are no heavy hitting notes here, though the cacao body is foundational and solid, inspired with chocolate chip cookie and cinnamon-tiramisu cake essence.
Think outside the box and explore using this chocolate erva as a flavor enhancer for pure leaf yerbas such as Mate Nativo and Yacuy. Just add one teaspoon to your gourd and a touch of honey for an incredibly rich and complex chocolate experience.
LAYERS OF CHOCOLATE FLAVOR — Smooth, mellow chocolate notes with hints of carob, marshmallow, and creamy toffee.
PREMIUM BRAZILIAN MATE — Traditional erva from Southern Brazil, finely cut and perfect for hot or cold chimarrão.
CHOCOLATE-INSPIRED DEPTH — Gentle cinnamon, gingerbread, and tiramisu cake vibes add warmth and complexity.
BLEND FRIENDLY — Mix with pure leaf yerbas to create a custom chocolate-infused brew with just a teaspoon.
VACUUM-SEALED FRESHNESS — Milled and sealed the same day for bold green color and vibrant flavor.
Ingredients
Brazilian erva mate, chocolate (Theobroma cacao)
Brewing Instructions
Brew 1 teaspoon per 8oz for 3–5 minutes in hot water (150–170ºF, 65ºC–76ºC) to achieve a full-bodied flavor. Optionally, use a traditional yerba mate cup (or cuia) and bombilla/bomba (filtered straw) until the flavor fade; typically 30–40 grams per gourd. Add a touch of honey for sweetness. Enjoy!
