Gourd (Cuia) XXL with foot "Tres Gauchos" 390 ml
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Administratorem danych osobowych jest Yerba Mate 24 Mateusz Skotnicki. Przetwarzamy je w celu przesłania odpowiedzi na zapytanie. Więcej informacji dotyczących przetwarzania danych osobowych znajduje się w polityce prywatności.
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Gourd (Cuia) XXL with foot "Tres Gauchos" 390 ml
A large, roomy gourd vessel straight from Brazil, made by the Arte Couro (Taura) brand. It features a laser-burnt motif showing three gauchos on horseback, hence the name "Tres Gauchos". It is suitable for preparing Brazilian chimarrao in any way (including invertido) or any other yerba mate (not necessarily Brazilian) you happen to fancy.
Every cuia is unique - as it is a natural product, it is impossible to find two identical pieces. In this case we have a very large vessel with a capacity of approx. 390 ml and a glued-on decorated foot. Despite its size, the gourd fits easily in the hand and can hold up to 150 grams of yerba without any problem. The inside of the gourd is nicely sanded, so there is no need to remove any leftover pulp.
Cuia "Tres Gauchos" also has a burnt rim, so no stains will be visible on the upper part and the gourd will not soak up excess moisture in the burnt area. Each model is one of a kind, available as a single piece only, so don't wait too long :)
The three gauchos motif has been laser-burnt, while the other decorations were made by hand, which makes the pattern look exceptional.
With each use you season the gourd, so that more and more of the flavour and aroma of subsequent servings remains in its structure. Remember, however, that after a day of use the gourd needs time to dry properly (at least 24 h in a warm, airy place) to avoid a build-up of excess moisture, which may lead to mould after some time and make the gourd unusable.
As it is a natural product, it may have slight discolouration inside, which is completely normal.
Before first use, we recommend the so-called curado process, i.e. preparing the gourd for use. First, fill the inside of the cuia to the brim with hot water, leave it for no more than a dozen or so minutes and pour the water out. Then put yerba into the porongo, pour in water at up to 80 degrees Celsius, below the rim, and set it aside again for about 20-30 minutes. A nice idea is to add aromatic herbs to the yerba, such as lemongrass or peppermint, which will enrich the structure of the gourd with their aroma. After this seasoning, empty the gourd of the remaining yerba, rinse it thoroughly, dry the inside with a paper towel and leave it to dry for at least 24 hours. The process can be repeated. This way you do not have to worry about possible unwanted effects (stomach problems), and you season the gourd so that it lasts as long as possible and preparing yerba mate in it brings nothing but joy.
Only 1 piece of this product is available.
Capacity: approx. 390 ml
Height: 13.3 cm
Outer diameter of the opening (mouth): 12.9 cm
Inner diameter of the opening (mouth): 5.9 cm
Material: gourd
Country of origin: Brazil
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