By using trees, that have been alive for over 100 years, residing in the shady Atlantic Forest and obtaining the right balance between large and small leaves yet avoiding the shiny smaller leaves (appropriate for the industrial bitter taste), we ensure the best raw material. It is widely known that not only the tree species, but also the environment are extremely important for the leaves' quality and eventual taste. The wild plant has a distinct aroma and taste that has not been matched by plantation cultivation. In Brazil and Paraguay (leading exporters of mate), some production still comes from wild stands-most of which is found in the humid depressions of the foothills.