Harvest / Jima
The attention to making the finest tequila possible starts in the agave fields. The plants grow in a healthy environment and are not harvested until each is over-ripe. A fully ripe agave will have a higher sugar content and acidity than those harvested earlier. This is the foundation for Ocho's concentrated, complex flavor profiles.
When the agave reaches maturity, after 7 to 10 years of growth, the ‘jimadores’ (harvesters), along with their tool called ‘coa’ (sharp cutter), are responsible for cutting the leaves in order to get the heart of the plant or ‘piña’ and take it to the distillery for processing and producing tequila. There can be piñas weighing from 30 Kg to 130 Kg; this difference does not indicate that one is better than the other since what really matters is the amount of sugar that each one can bring.