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Harvesting Agave for Tequila. I n the past, agave were harvested when the jimadors decided they were ripe enough. This was generally done when the agaves were from eight to ten years old. Jimadors knew, from generations of experience, when the agave was ripest, when it was rich with sugars and ready for harvesting.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.