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 used initially to remove the flower from the agave, which causes the central pineapple (or piña) to expand. Subsequently, the piña is harvested by using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center that will be chopped and cooked for mezcal or tequila production.