About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 33. Chapters: Coffea, Coffee derivatives, Coffee substitutes, Coffee varieties, Specialty coffees, Java coffee, Yerba mate, Chicory, List of coffee varieties, Fair trade coffee, Kopi Luwak, Kona coffee, Coffea arabica, Guadeloupe Bonifieur, Low caffeine coffee, Jamaican Blue Mountain Coffee, Dandelion coffee, Postum, Coffea canephora, Direct trade, Specialty Coffee Association of Indonesia, Kape Barako, Roasted grain beverage, Coffee cherry tea, Roasted barley tea, Coffea lemblinii, Single-origin coffee, Coffea liberica, INKA, Coffee syrup, Coffee tea leaves, Coffea charrieriana, Coffea magnistipula, Caffe d'orzo, Pero, Caro Instant Beverage, Barleycup, Bourbon coffee, Cafe liegeois, Chocolate-covered coffee bean, Qishr, Coffea excelsa, Specialty Coffee Association of America. Excerpt: Mate, Yerba mate (also spelled Yerva mate) or Erva mate (Spanish: , Portuguese: ), Ilex paraguariensis, is a species of holly (family Aquifoliaceae) native to subtropical South America in northeastern Argentina, Bolivia, southern Brazil, Uruguay and Paraguay. It was first used and cultivated by the Guarani people, also in some Tupi people communities in Southern Brazil, prior to the European colonization. It was scientifically classified by the Swiss botanist Moses Bertoni, who settled in Paraguay in 1895. The mate plant is a shrub or small tree growing up to 15 meters tall. The leaves are evergreen, 7-11 cm long and 3-5.5 cm wide, with a serrated margin. The flowers are small, greenish-white, with four petals. The fruit is a red drupe 4-6 mm in diameter. The leaves, popularly called "herb" (Spanish: , Portuguese: ) contain caffeine and related compounds, and are harvested commercially. The plant is grown and processed mainly in South America, more specifically in Northern Argentina (Corrientes, Misiones), Paraguay, Uruguay and southern Brazil (Rio...
