The family is made up of three round tapestries - 2 meters in diameter - and two square carpets - 2 meters on each side - all made of jute and woven by hand. 

The tapestries are woven from the inside out following a cyclical movement, while the carpets are woven from top to bottom using the dhurrie technique. This method of carpet weaving, typical of the Indian and Pakistani tradition, consists of crossing the weft (horizontal threads) and the warp (vertical threads), generating a density of approximately 66,000 knots/m2.

The collection features three color palettes that are immersed in shades of green, beige, and lilac. In turn, each tone subtly degrades, generating different shades of color. This game gives rise to a set of rugs and carpets that play with the progression of color to adapt to different styles and environments.

Almond_carpet

Given the vast expanse of almond trees cultivated on the island (over 7 million), it is inevitable to think of the almond as one of the major protagonists of the island's landscape. However, and unfortunately, in the last 25 years at least 80% of the almond trees have died or have been damaged by the Xylella fastidiosa bacterium.

Thus, this carpet aims to highlight the need to protect this tree, both to preserve the magical view offered by its white flowers, as well as for its biological function by enriching the soil and nourishing animals and other plants.

Green olive_carpet

The other treasure of the Mallorcan landscape is the olive tree, a tree that has been flourishing in Mallorca for thousands of years and with an extension of 2100 hectares today. The arbequina, picual and mallorquina olives are the most characteristic of the place, and their oils have become products with the denomination of origin "Aceite de Mallorca". But unfortunately, the olive trees are also ravaged by the same bacteria.

Black olive_carpet

In Mallorcan culture, the black olive is just as important as the green olive. In fact, the color of the olive responds to its degree of maturity at the time of harvesting and the curing process to which they are subjected. Thus, black olives are harvested once they are ripe, that is to say, when the color has changed from green to black.

Project developed together with Yeelen Tavilla.