Mate Gourd and Bombilla Starter Kit

A mate gourd is the traditional cup used to brew and drink yerba mate. With a calabash gourd, the porous interior enhances the natural flavour of the yerba and adds a distinct earthy touch to each infusion.

Fill the gourd about two thirds with yerba mate. Tilt it to one side and pour in a little cool water to moisten the leaves. After a minute, insert the bombilla and pour in hot water, around 70 to 80 degrees Celsius. Sip and refill as needed.

To prepare a calabash mate gourd, first fill it halfway with yerba mate and add hot (not boiling) water. Let it sit for 24 hours to allow the gourd’s pores to absorb the yerba. After that, gently scrape out the softened inner tissue with a spoon and rinse with warm water. This process, called curing, helps seal the gourd and prevents bitterness or mould. Once dried completely, it’s ready to use.

Traditionally, the gourd is filled about halfway to two thirds with yerba mate. This allows enough room for water while keeping the flavour strong. You can adjust the amount to suit your taste.

Drinking from a gourd is a traditional and social way to enjoy yerba mate. It gives a more authentic experience and often enhances the flavour, especially with natural gourds that develop character over time.

Yes, you can refill your gourd with hot water several times as long as the yerba still has flavour. Many people use the same gourd and yerba for multiple rounds.

A calabash gourd can last for years with the right care. Always dry it fully after use and avoid soaking it in water, as this can lead to cracking or mould.