There is a toasty aroma in the air. A strong yet delicate fragrance with a hint of fresh grass, tinged with roasted nuts. This smell, unknown to my olfactory receptors for most of my life, was now a familiar one. The wind is carrying it from the giant rolling ovens that are drying the fresh yerba leaves, brought in from the fields only minutes ago. The process, rudimentary, is still the same one as 50 years, ago. The only difference is the science of time. Branches with the leaves still attached, are carried on a moving mat and dropped in a rolling cylinder where the open mouth of a scorching furnace tumbles them across to safety. The secret lies in the timing. Years of minute observations, trials and errors, has led to the perfect equation, genius of physics and math, a precise number of seconds, spent under a precise temperature, to give the perfect roast. The result is a partially dried leave, full of flavors and healthy benefits, ready to be crushed and packed.

I was back at Las Marias, wrapping up a 3-month assignment. Sitting on the front porch of La Majoria (main house) I was doing a ritual that had now become daily routine: pour loose yerba into a gourd, cover the top with my hand, turn the gourd upside down and shake it several times. The goal is to bring to the surface the “Polvo” (powder). Then pour water on one side, not too much, just enough to soak the leaves and keep the other side dry. As an old man said to me once: “You are not simply pouring water, you are feeding the yerba so that it can breathe”. After a couple of minutes, sip the water through the Bombilla (straw). Refill and sip. Repeat.

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  • Daniel Fox

    Wend Magazine Ambassador, Sponsored by Tiderace, Kokatat, Brunton, Lendal, Suunto, SOG, NorthWater, Snap Dragon Design, UW Kine…

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