harvesting agave plant timing and techniques

Mastering the Art of Agave Harvesting: Proper Timing and Techniques for Success

The hearty and versatile agave plant is most famously known as the key ingredient in tequila and mezcal. However, harvesting these desert succulents at the optimal moment and using the proper techniques is an artform perfected over generations.

In this article, we will uncover the intricacies of agave harvesting to help you reap the full benefits of these amazing plants.

Choosing the Right Agave Variety

While all agave species can produce distilled spirits, the Blue Weber agave (Agave tequilana) is specially cultivated for making tequila. This agave thrives in Mexico’s Jalisco state and offers high sugar content and resistance to disease.

Other popularly harvested agave types include:

• Agave angustifolia – Used in some mezcal production
• Agave potatorum – The main agave for mezcal
• Agave salmiana – Utilized for mezcal and pulque

Select agave varieties suited for your intended end products. The Blue Weber remains the gold standard for tequila.

Knowing When to Harvest

Timing is everything when it comes to agave harvesting. Agaves take around 7-10 years to reach maturity. Harvesting too early reduces sugar levels and results in lower quality. Harvesting too late also diminishes sugar content as the plant focuses energy on flowering.

Look for these signs your Blue Weber agave is ripe for harvesting:

• Plant is 7-10 years old
• Leaves appear more open and curved
• Tips turn yellowish-brown
• Sugary sap oozes from plant
• Brix level (sugar content) reaches 24-28°

Tracking maturity carefully ensures your agaves give the maximum sugar yield.

Traditional Harvesting Method

For centuries, skilled jimadores hand-harvest agaves using a specialized cutting tool called a coa. The coa’s sharp, flat blade efficiently separates the spiky leaves from the core piña.

The meticulous traditional steps include:

1. Removing bottom leaves

The jimador first strips away the lower leaves while keeping the plant intact. This provides access to the base.

1. Topping the plant

In a swift upward motion, the jimador removes the remaining leaves and trims the shoots, exposing the round piña.

1. Severing from the roots

The last step is freeing the heart by cutting any remaining root connections. The piña is now ready for roasting.

It takes extensive practice to expertly hand-harvest agaves. Well-honed coa skills minimize waste and damage.

Mechanized Harvesting

In recent times, machinery has replaced much of the manual labor involved in agave harvesting. Mechanical harvesters efficiently process rows of plants.

Specialized agave harvesting equipment includes:

• Rolling harvesters which knock off leaves
• Front loaders that lift and trim plants
• Trailers to transport piñas

While efficient, mechanized harvesting has some downsides:

• More damaging to plants
• Requires large capital investment
• Reduces jobs for jimadores

Many distilleries still prefer time-honored hand harvesting techniques for quality.

Post-Harvesting Steps

The harvesting process truly begins the crafting of agave distilled spirits. The next steps include:

1. Transferring piñas to the distillery

Piñas are transported whole to retain juices. Trucks quickly move them to avoid spoilage.

1. Roasting the piñas

Once at the distillery, piñas are roasted in stone or brick ovens, or underground pits. Roasting converts complex sugars into fermentable ones.

1. Crushing the roasted piñas

Traditionally, mules or machines extract the juices from roasted piñas by crushing them into pulp.

1. Fermenting the extracted agave juice

The sweet agave juice undergoes alcoholic fermentation with added yeasts.

1. Double distilling the fermented mash

After fermentation, the liquid is purified by distilling it in copper pot stills.

The harvested agaves now become tequila and mezcal through additional aging.

Troubleshooting Agave Harvesting

Agave harvesting and processing has its challenges. Here are some common issues and solutions:

Problem: Low sugar levels in piñas