The harvest season is the moment in which the different producers that are part of the Cooperative deliver their crops to the dryer, where quality is controlled on the basis of previously agreed selection criteria and quality standards. Once the green leaf is entered, it passes through a belt in which it is subjected to direct heat for a few seconds to reduce the percentage of humidity to a minimum and thus achieve crisp leaves. This process is called "sapecado." The leaves then continue their way on those conveyor belts to keep drying. A first coarse grinding or "canchado " of the dry leaf is carried out. This yerba canchada is stored in bags of up to 25 kgs and is parked for 9 months or more in warehouses where temperature and humidity are controlled, until just ripening is achieved. Then it goes to the mill, where each brand determines the proportion of stick, leaves and powder, which will define the flavor, aroma and colors of the future mates. This mix is ​​called "blend"
Finally, they are packed in packages that maintain the quality of the product unchanged and the stamp of the INYM - National Institute of Yerba Mate is stamped in each of them