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El Pajaro - Guarana
Yerba mate El Pajaro Guarana is a mega strong combination of Paraguayan yerba mate with the addition of natural, pure and powdered guarana fruit. The basis of yerba mate EL PAJARO GUARANA is a high quality Paraguayan drought - elaborada, which includes both leaves, particles and small sticks of the Paraguayan holly (ilex paraguariensis). The whole has an intense flavor with a distinct note of bitterness. The well-integrated aroma of lime and lychee perfectly harmonizes with the natural note of elaborada. EL PAJARO GUARANA is a strongly stimulating drink, helping fight fatigue and drowsiness, perfectly quenching thirst. Dried mate leaves, used in this diablo strong product, are exported to many other plantations in Paraguay. They can be found, for example, in Pajarito.
By buying Yerba Mate EL PAJARO GUARANA you support PAH
You drink yerba mate El Pajaro and you are great!Part of the income from the sale of this product always goes to the account of the Polish Humanitarian Organization foundation, so you also support its charitable activities.
Yerba Mate EL PAJARO GUARANA supports the renewal of the Atlantic Rainforest
The Rio Itambey plantation, which provides us with dry yerba mate leaves, conducts intensive work in the vast areas of the state of Itapua where young mate seedlings are planted in such a way as to help the flora and fauna naturally occurring there return to the economy-dominated areas.
Yerba Mate EL PAJARO GUARANA supports the Guarani Indians
Contracted collection of yerba mate leaves from which El Pajaro is made guarantee a peaceful life for many villagers, in whom the return to planting and collecting leaves from yerba mate shrubs in recent years has been one of the significant sources of income. Monocultures dominated solely by soybeans are still unheard of, but there is still the danger of creating areas economically dependent on one species of plant cultivated. If they are not increased at the expense of soybean cultivation, yerba mate's area of importance for the local economy may change.
Brewing method: dried herbs are poured in an amount of 1/4 to 3/4 of the volume of the dish and flooded with water at a temperature of 70-80 degrees C. The same dried material can be flooded many times, until it loses its taste. Drought can be flooded with ice water
