The process of cutting the agave involves cutting the leaves and roots of the Agave, leaving only the heart.
This process is done through the use of cutting tools like machetes and especially with coa which is a semicircular sharp metal object with a wooden handle for gripping. There are small Agaves and others that reach enormous proportions, like an Espadin agave who won a contest in Santiago Matatlán, Oaxaca which weighed 600 kilos.
Therefore the task of cutting the agaves is not something simple because it involves from searching and finding agaves (in the case of the wild ones), to pulling them from the dirt, cutting, moving, loading the transportation vehicle, transporting and unloading them in the palenque.
Each species of agave has a specific growth which varies in size, place of growth, height above sea level in which it is grown, ripening time, etc., so understanding this is a key part to know the development and appreciation of mezcal.
These aspects are part of what will result in the amount of mezcal to be developed in each production and sale price of the mezcal and other factors.
We must always respect that mezcal is governed according to the laws of nature to continue conserving its true essence and to preserve the environment.