Before the start of the rainy season, when the blue agave is rich and is saturated with its own natural sugars, skilled Jimadores carefuly reap the swollen fruits from the fertile earth using "coa" — an instrument with a large sharpened blade. The agave leaves (pencas) are then cut off from the large base — which is called a piña because it resembles a pineapple. The piña is the part used o make the tequila.