A Cut Above
COA Tequila is carefully grown in the rich, red clay and expertly harvested in the Los Altos region of Mexico. Los Altos Weber Blue Agaves are famous for being larger in size and sweeter in aroma and taste.
There are more than 300 million Weber Blue Agave plants skillfully harvested for tequila every year by Mexico’s agave farmers, or jimadors. However, there could be no tequila without the COA de Jima. The COA is an ancient tool used to chop off the leaves of the agave for the core, or pina, to be made into Tequila. It is a simple tool, like a machete, whose efficiency has withstood the test of time. No machine can do what the COA does; allowing the Agave plant to be turned into Tequila, one of the only handcrafted spirits left on the market today.
The spirit of Mexican culture and history has been harvested for you to enjoy, in COA Tequilas. Only available in 100% Weber Blue Agave varieties, to please every palate.
A COA de Jima or COA is a specialized tool for harvesting agaves. It is a long, machete-like round-ended knife on a long wooden handle used by a jimador to cut the leaves off an agave being harvested and to cut the agave from its roots.