Pajarito

Pajarito Tradicional is the flagship and most iconic expression of Paraguayan yerba mate. This bold, smoke-dried classic from the 1956-founded Pajarito brand represents 70 years of heritage from Bella Vista, Paraguay. It's the definitive representation of authentic Paraguayan mate character, bold, complex, and versatile for both traditional hot mate and cold tereré preparation.

What does Pajarito Tradicional taste like?

Parjarito Tradicional tastes bold, strong, and intense with pronounced roasted and smoky characteristics from the traditional barbacuá smoke-drying method. The flavor profile features roasted aroma, coffee and roasted notes, tobacco undertones, and oak and spicy character balanced with surprising nuttiness and slight sweetness in the finish. The aroma is woody with faint hay hints, buttery components, sweet caramel tones, and faint cotton candy notes creating mellow, slightly unpronounced but genuinely complex aroma. The taste experience balances exceptional strength with remarkable refinement, exceptionally well-balanced despite boldness, featuring clean, grassy, herbal tones throughout with long, pronounced finish and slight sweetness in aftertaste.

About the manufacturer

Parjarito is Paraguay's #1 selling yerba mate brand, founded in 1956 by Lauro Raatz and his wife Sara Ulbrich on the old yerba mate plantations of Don Gustavo Raatz. The brand has grown from hand-powered dryers and 25-woman hand-packing teams to producing 15,000 packages daily, exporting to 47+ countries worldwide. Pajarito pioneered Paraguayan tea bag commercialization in 1988 and received Leading Company of the Year recognition in 2005, establishing itself as the iconic Paraguayan yerba mate brand globally.

How do you prepare Pajarito Tradicional?

Parjarito Tradicional prepares identically whether served hot or cold: fill a traditional gourd (mate) or horn cup (guampa) two-thirds full with the smoke-dried yerba, pour either hot water (70-80°C for mate caliente) or cold water (for tereré), insert the bombilla, and drink. Traditional Paraguayan consumption often includes adding fresh herbs like mint or lemon verbena to the water for tereré. The smoke-dried character maintains quality across both temperatures, making it versatile for any season or preference, and it delivers strong, lasting infusions typical of Paraguayan mate culture.