Piña is the Spanish word commonly used for the cooked or harvested agave heart used in tequila production. It is called a piña because its rounded shape can resemble a pineapple after the leaves are removed.
A mature blue agave plant has a central core surrounded by long, pointed leaves. Jimadores cut away those leaves with a coa, leaving the heavy heart. The piñas are then transported to the distillery, where they are cooked to break down complex carbohydrates into fermentable sugars.
The term is sometimes confused with “maguey,” a broad traditional word for agave, and with “mosto,” the fermented liquid produced later in the process. A coa is the harvesting tool, not the plant heart.
Piña weights vary according to the plant and harvest conditions. After cooking, the hearts are crushed or milled, and the resulting juice or fibers are processed through fermentation and distillation.