Barbacuá
The oldest method of drying yerba mate, first used by Guaraní people hundreds of years ago. During the barbacuá process, the leaves are exposed to the heat of a wood fire for a long period of time (around 12-24 hours), which gives the final product distinctive smoky flavor.
BCP
Stands for bajo contenido de polvo, or lower powder content in Spanish. BCP indicates an elaborated yerba mate where most of the dust has been removed from the final cut of the product. Vast majority, if not every BCP yerba mate is also a con palo. In Argentina, according to point 2.1.1 of the article 1194 of Argentine Food Code, BCP yerba mate should not contain more than 10% of fractions that passed through № 40 sieve (0.420 mm mesh opening).
Body
Characteristic, used to define the tactile feel of mate in the mouth, similar to other gourmet products, like wine or coffee. It includes the mouthfeel of the drink, its thickness and weight. Cut of yerba mate, drying methods and aging all contribute to the body of mate. Usually, body can be described as light, medium and full — the more thick and dense mate feels in the mouth, the more full body it has.
Bomba
Bombilla in Portuguese. Usually term bomba refers to relatively big bombillas with fine spoon filter for drinking chimarrão.
Bombilla
Special drinking straw with a filtration system in the lower end of it. Usually made from metal or hollow-stemmed cane. Bombilla is used for drinking mate traditionally from a gourd.