CRIOLLO Calabash Mate Gourd

Crafted from a natural pumpkin (calabash) gourd, this CRIOLLO Calabash Mate Gourd delivers a traditional Yerba Mate experience with authentic flavour development over time. Each gourd is naturally formed, making every piece unique in shape, tone, and character.

This handcrafted mate criollo is a return to mate in its purest form. Made from a natural, unadorned calabash gourd and paired with a removable leather base, it offers both stability and flexibility—whether enjoyed upright or gently angled to shape your yerba.

Minimal in design yet rich in tradition, it’s ideal for those who appreciate authentic craftsmanship and practical function. Its cuia-inspired shape also makes it well suited for chimarrão, making it a versatile choice for both seasoned materos and those new to yerba mate.

As with all natural calabash gourds, curing is required before first use to ensure longevity and optimal taste.

Features:

• Natural pumpkin (calabash) mate gourd
• Develops richer flavour with continued use
  
• Lightweight, traditional design
• Leather stand for stability and display
• Requires curing before first use

What’s included:

 1 × Mate gourd

Natural Material Notice

This product is made from a natural plant and genuine leather. Sizes, shapes, and colours may vary, and surface markings are normal. These variations are part of the gourd’s natural character and authenticity.

Care & Curing Instructions

Curing is essential before first use. Do not skip this step, as it helps protect the calabash and extend its lifespan.

• Fill the gourd completely with used, moist yerba mate from a finished session. Do not add water. Adding water too quickly can oversaturate the calabash and increase the risk of cracking.
• Let the filled gourd rest for 24 hours at room temperature.
• After 24 hours, empty the yerba. A quick, light rinse is fine if needed.
• Gently pat the inside dry with a paper towel, then allow the gourd to air-dry fully in a dry, well-ventilated area.
• For best results, repeat this curing process 2–3 times.
• Optional: before curing, you may apply a very thin layer of butter to the inside of the gourd to help condition and seal the calabash