A worker who harvests agave for tequila is commonly called a jimador.
Jimadores remove the mature agave’s long leaves with a specialized cutting tool called a coa. After trimming the leaves, they expose the central heart, or piña, which is transported to a distillery for cooking and further processing.
The word is closely associated with the traditional knowledge required to judge when an agave plant is ready to harvest. A jimador must also work carefully because the leaves and field conditions can be physically demanding.
The term is sometimes confused with “agavero,” which can refer more broadly to an agave grower or someone associated with agave cultivation. Jimador specifically emphasizes the harvesting role.