Once the agave plants are mature, the harvesting process begins, traditionally known as la jima.

The plant’s leaves are cut off at the base, leaving only the agave core or heart, also known as the piña because of its resemblance to a large pineapple.


These hearts are transported to the factory where they are cut in half to continue the process. Ten kilos of agave hearts yield one liter of 100% pure agave tequila.