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In 1917, Don Nicolás Pawluk started a plantation of 20 Yerba Mate plants. Its elaboration was rudimentary, the "sapeco" carried it out manually, passing branch by branch over moderate heat, then the drying continued in a clay oven that he also used to bake the bread. The branches were placed in a wooden barrel where the crushing was achieved with a mortar. Don Nicolás marketed the herb to his neighbors, who also carried out the grinding manually, with stone mills. Years later, Don Nicolás increases the plantations and incorporates improvement in the elaboration. He manufactures a manual dryer, made up of a cylinder of fabric that rotated over the fire, supported at the ends by iron stops. Its capacity was 400kg. The baler type winch (a large wooden wheel with teeth that crushed segments of grass) was moved on horseback and always turned in the same direction and inclined towards the center. At that time it did not come to grinding. In 1960 the Barbacuá type dryer was installed, which still works to this day. Nicolás' effort was continued by his son Luis Felipe, who from sun to sun was planting, caring for and producing a product that today makes us proud.
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