Agave Farming

Small seedlings are born from the roots of the mother plant, these are carefully selected, separated and prepared for planting. Once the earth is dry, a hole is opened in the ground with one blow, the plant is placed with a fourth part of its root underground. The farming and growth period of the plant is a long 8 - 10 year wait. During this time the plant is constantly controlled, weeds, plagues, sicknesses and the earth itself are all under strict scrutiny.

Some time before the harvest, the agave plant enters its flowering stage, at this moment in time a process called "desquiote" is undertaken. It consists in cutting the central shoot thus avoiding floration and losing valuable sugars that are stored within the agave "pineapple".

Once the plant is mature, harvest takes place. The agave is subjected to a process called "jima", that consists in cutting the plant leaves at their base leaving only the plant core (called "heart of the agave"). The resulting heart is then removed by cutting the roots at ground level with a tool called "coa de jima".