Cultyvada Headquarters
Ilópolis (RS)
Leaf reception, drying, grinding and packing. Estrada RS 332, Km 45, No. 2810, Linha Santo Antônio.
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Our origin
Ilópolis, Upper Taquari Valley, 800 meters above sea level. The region accounts for about 70% of the yerba mate in Rio Grande do Sul, and Ilópolis is called the land of yerba mate. Cultyvada has come from right here since 2012.
The story in four dates
- 1960
The Cultyvada brand is born in Rio Grande do Sul. The "Since 1960" seal on our packaging comes from there.
- 2011
The Marsango family, which knows yerba mate from the inside, takes over the brand and invests in in-house processing in Ilópolis.
- 2012
In August, the first package goes out. Then came the flavors, tereré, the For Health line, Yerba Matcha and the export grinds.
- 2026
At the 1º Mundial de la Yerba Mate, in Buenos Aires, Cultyvada Premium vacuum-sealed takes the Gran Oro gold medal and Yerba Mate PU-1, Uruguayan style, takes the Plata silver medal. More than 400 samples entered.
The land and the families
Rio Grande do Sul has more than 7 thousand yerba mate-producing farms, and the Upper Taquari Valley concentrates most of the volume. There are native groves under araucarias and cultivated groves on small family farms. We buy the leaf from these families and grow alongside them: relationships that span years, harvests at the plant's right time, and yerba mate that carries the care of the people who planted it.
Family farming
We are a family business that buys from families. The Family Farming seal on our packaging identifies this origin.
From leaf to package
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1Harvesting mature branches
In the native and cultivated yerba mate groves of the Upper Taquari Valley, many in the shade of the araucarias, the harvest respects the plant's cycle: only mature branches, where the leaf holds more of the compounds that give yerba mate its flavor and properties.
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2Receiving and selecting
The green leaf reaches the factory the same day and is evaluated before it goes onto the line. Thick leaf, seeds, long stems or wet yerba mate lose points on the deduction chart, which rewards the producer who harvests well.
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3Sapeco and drying
The quick heat of the sapeco stops oxidation and locks in the green of the leaf. Next, drying in a wood-fired oven removes the moisture, taking the time the yerba mate asks for.
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4Coarse breaking, aging and grinding
The dried yerba mate is coarsely broken (cancheada) and rests for the right amount of time for each market. Then it moves on to grinding: fine, with fine powder, for Uruguay; with stems for Argentina; without stems and without fine powder for tea; medium or coarse for chimarrão.
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5Packing and vacuum sealing
Automatic packing machine, operators in hairnets and masks, weight checked package by package. In the vacuum-sealed versions, the yerba mate reaches your mate gourd with the color and aroma it had when it left the mill.
Two facilities
Branch 1
Arvorezinha (RS)
Second processing facility in the Upper Taquari Valley.
Open on the mapQuality that lasts to the last mate gourd
Control at every stage and inventory management that preserves the properties of the yerba mate for up to two years. In the vacuum-sealed versions, the green and the aroma arrive intact, even after crossing an ocean.
Gran
Oro
Oro
Plata
International recognition
Gran Oro: Cultyvada Premium vacuum-sealed. 1º Mundial de la Yerba Mate, Buenos Aires, 2026. More than 400 samples from several countries, evaluated in a blind tasting.
Plata: Yerba Mate PU-1, Uruguayan style. 1º Mundial de la Yerba Mate, Buenos Aires, 2026.