The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production.
The coa is first used to remove the flower from the agave, causing the central pineapple (or piña) to swell. Later, the piña is harvested by cutting off all of its external leaves with the same tool used initially, leaving only the pulpy center that will be chopped and cooked for mezcal or tequila production.