Brazilian Chimarrão
Southern Brazil
Brazil's green mate—finer ground, brighter green, fresh and grassy with its own gaucho tradition.
The Story
In Brazil's southern states (Rio Grande do Sul, Santa Catarina, Paraná), chimarrão is the regional identity. Unlike Argentine mate, chimarrão uses erva-mate that's ground finer, greener, and fresher—less aged than Argentine yerba. The result is grassier, fresher, more vegetal. Gauchos (southern Brazilian cowboys) have their own chimarrão traditions, using a larger cuia (gourd) and sharing during cattle drives.
Flavor Notes
Perfect For
- Gaucho culture
- Southern Brazil
- Fresh grassy flavor
- Morning to night ritual
- Sharing tradition
Pairs Well With
Make It at Home
One cuia, many refills · 5 minutes
Ingredients
- Erva-mate for chimarrão (Brazilian brands, very green and fine)
- Hot water (160-175°F, cooler than mate)
- Quality cuia and bomba
Steps
- 1Fill cuia 2/3 with erva-mate
- 2Cover and shake to bring powder to surface
- 3Create slope with erva tilted to one side
- 4Insert bomba on the lower side
- 5Pour cool water first to settle the erva
- 6Then pour hot (not boiling) water
- 7Drink through bomba until gurgling sound
- 8Refill with hot water and continue
- 9Share in gaucho tradition
Variations to Try
- ✦Some add chamomile or other herbs
- ✦Terere (cold) version for summer
- ✦Add citrus peel for flavor
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
160-175°F (cooler than mate)
(72°C)
Amount
Fill cuia 2/3 with erva
Steep Time
Immediate and continuous
Resteeps
Many refills
Recommended Vessel
Cuia (gourd, often with metal rim), bomba
Brewing Tips
Chimarrão erva is much finer and greener than yerba mate—they're not interchangeable. Water temperature should be cooler than mate. The erva is very fresh and can spoil, so buy from good sources. The cuia is typically larger and the bomba may have different filtration.