Meet the true soul of Argentine traditions with "Amanecer Campero", a premium organic barbacuá yerba mate that tells a story of unparalleled resilience.
Produced in the heart of Apóstoles, Misiones—the world capital of yerba mate—this isn’t just a beverage; it is a masterpiece of artisanal engineering and family devotion.
The Legend of María Magdalena Glinka: A Story of Resilience The heart of Amanecer Campero is María Magdalena Glinka, an octogenarian visionary who has dedicated her life to the red soil of Misiones. For years, her family’s dream of an independent brand was dormant. Following a long hiatus due to her husband Roberto’s health struggles, María refused to let their legacy fade. In 2018, at the age of 80, she relaunched the project with the help of her son, Walter, and the solidarity of her community. This "miracle" rebirth was made possible when a neighbor provided essential drying equipment for a symbolic price, allowing María to build a traditional minisecadero and reclaim her family's heritage. Her dedication was officially recognized in 2023 when she was awarded the prestigious “Orden del Mate” for her leadership in the industry. The Ancestral Barbacuá Method & 24-Month Aging What sets Amanecer Campero apart is the barbacuá drying system, an ancestral technique perfected over generations. Unlike industrial brands that dry leaves in hours, our yerba is subjected to a slow, gentle heat over wood fires for 25 to 30 hours. A Profile of Unmatched Depth- Small-Batch Exclusivity: With only 3,000 kg marketed annually from a 15-hectare plantation, every bag ensures direct family supervision.
- 24-Month Natural Aging: While others accelerate aging, we wait two full years. This process allows the grassy tannins to mature into complex, woody notes with a smooth, low-acid profile that is gentle on the stomach.
- Agroecological Purity: Cultivated without synthetic pesticides or fertilizers, our yerba is a testament to biodiversity and environmental care.
Each mate gourd / cup should be filled with Yerba a little over 2/3 of its capacity. Remember to leave a slight slope and insert the bombilla at the bottom of the slope. Once the bombilla is in place, you are ready to carefully pour the water (remember not to let your water boil) for each serving. Learn more about brewing your traditional yerba mate