Harvesting is pretty much the same for all three styles. Workers, known as "jimadores," select ripened agave plants, then, using an extremely sharp instrument called a "coa," strip away the spiky leaves until all that's left is something resembling a very large pineapple ("piña") weighing upward of 100 pounds. Tractors are used (and sometimes burros) to haul the crop to trucks for transport to the distillery.
