Sourced by Minga. Fulfilled by Green Coffee Collective.

Buy high-quality green coffee in small volumes, with fast delivery.

  • Seasonal

    Cumbre Washed Regional
    Nicaragua Nicaragua

    Cumbre Washed Regional

    Cumbre Washed Regional

    Cupping Score
    82.0
    Processing Method
    Washed
    Varietal
    Catuai, Caturra
    Main Flavour Notes
    Nutty | Chocolate
    Out of stock

  • Seasonal

    Martha Alvir Red Catuai Natural
    Nicaragua Nicaragua

    Martha Alvir Red Catuai Natural

    Martha Alvir Red Catuai Natural

    Cupping Score
    86.0
    Processing Method
    Natural
    Varietal
    Red Catuai
    Main Flavour Notes
    Black Cherries | Syrupy
    Out of stock

  • Rare

    Hervey and Rocio Gesha
    Colombia Colombia

    Hervey and Rocio Gesha

    Hervey and Rocio Gesha

    Cupping Score
    88.0
    Processing Method
    Washed
    Varietal
    Gesha
    Main Flavour Notes
    Floral | Nectarine | Black Tea
    Out of stock

  • About Minga

    Minga was founded by Laura and William, a Franco-Colombian couple with a combined 35 years of experience in green coffee sourcing across Latin America. William is originally from Huila and has spent 20 years working as a professional cupper and export manager across Colombia, El Salvador, Nicaragua, Guatemala, Honduras, Mexico, and Ecuador - starting his career at 17. Laura has worked across every part of the coffee supply chain since 2011, from cafes and roasteries through to mills and export companies. Together, they manage their own supply chain from Huila, sourcing directly from producers and connecting them with relationship-driven roasters in Europe.

    The team of four is built around deep roots in the region. Three of the four are from Huila: William's brother Floro, who spent 11 years as a lab analyst cupping coffees across Huila, Nariño, and Santander before becoming Minga's lab master; and Edinson, their field coordinator, who combines long-standing local connections with end-to-end operational oversight from farm to port. Laura brings a European perspective on the specialty market, connecting Minga's producer network with the roasters she understands from the other side of the supply chain.

    Minga's approach is origin-based in the fullest sense - most of the team lives year-round in Huila, driving to farms each week, hosting producers in their lab in Pitalito, and cupping every individual lot that comes through during harvest. That daily presence is what makes the traceability, quality consistency, and producer relationships they offer genuinely different from desk-based sourcing. Alongside their core Colombia offer, Minga also sources from Nicaragua, working with individual producers whose coffees appear regularly on their offer list.

  • Traceability and Pricing

    Minga pays producers directly, which means they fully control farmgate prices and can guarantee exactly what each producer receives for their coffee. Because most of the team lives year-round in the region, the traceability they offer is based on constant, ongoing interaction with the farmers they buy from - not periodic visits or second-hand information.

    This proximity also allows Minga to provide roasters with genuinely current context about each coffee: how the harvest is progressing, what processing decisions are being made, and how conditions that season are likely to affect the cup. The information travels quickly because the distance between farm and lab is short, and the relationships are personal.

  • Quality Control

    Every lot that arrives at the Pitalito lab is cupped individually by Floro before any allocation decision is made. Nothing is blended blindly. Each lot is evaluated on its own merits and assigned to a category - microlot, Pink Bourbon blend, or classic blend - based on its cup profile. Producers receive direct feedback from this process and can visit the lab themselves to discuss results, understand what is working in their processing, and participate in cupping sessions alongside the Minga team.

    This daily lab presence during harvest means Minga can spot inconsistencies early, give producers actionable feedback in real time, and ensure that every lot delivered to a roaster has been properly evaluated. It also means that forward contracting is genuinely reliable - because the quality consistency Minga promises is backed by a QC process that happens every day of the harvest, not retrospectively.

  • Supply Chain

    Sourcing and cupping are only part of what Minga manages. Between a producer selling their coffee and a roaster receiving it, there are many steps that can go wrong - and Minga handles all of them in-country, working directly with reliable service providers at every stage. This includes drying, dry milling, bag printing, vacuum packing, storage, ground transportation from farm to warehouse and from warehouse to mill and port, and all fiscal compliance and logistics administration.

    Being based in Colombia year-round is what makes this possible. Minga are not coordinating these steps remotely - they are present, working with partners they know and trust, and overseeing each stage as it happens. As they are clear about, any misstep in these less visible parts of the supply chain can compromise the quality that producers worked all season to achieve. Managing it properly is as much a part of their offer to roasters as the coffees themselves.

  • El Micelio: Minga's Farm

    In August 2024, Minga acquired El Micelio - a 7-hectare property in Huila comprising 4 hectares of native forest and 3 hectares dedicated to coffee cultivation alongside a range of other crops. The land was conventionally farmed when acquired, managed with chemical inputs, with some areas left fallow.

    Minga's goal for El Micelio is to restore a thriving ecosystem where coffee can grow without agrochemicals. Through permaculture techniques and reforestation, they are rebuilding biodiversity and working toward a farming model where the land, the coffee, and the surrounding environment support one another.

How we package
our coffees

Barrier packaging designed for specialty coffee.

We use Ecotact bags because they offer high-barrier protection against oxygen, moisture, and external contaminants. This helps preserve the quality, aroma, and flavour potential of your green coffee during transport and storage. They're trusted by top producers and importers worldwide.

Heat-Sealed for Maximum Protection

Every bag is professionally heat sealed at our warehouse to lock in freshness. This creates a secure seal that prevents exposure to air or humidity - keeping your green coffee stable, even over long periods.

Convenient Resealable Zip Closures

Once opened, each bag has a resealable zip to help you store and protect the rest of your coffee between roasts. It’s a simple way to reduce waste and maintain freshness - especially helpful for home roasters or sampling.

Portion sizes for any roaster.

Whether you're roasting at home or running a production line, we've got a size to suit. Choose from 0.5kg, 1kg, or 5kg bags - all packed with the same level of care. Smaller volumes make it easy to try new coffees without the commitment.

Responsible packaging choices.

Our bags are made from Graded 7 multi-layer recyclable plastic. While they may not go in your home recycling bin, they are accepted by specialist facilities. More importantly, they reduce waste by dramatically extending the shelf life of your green coffee.

Your questions, answered

Who are Minga?

Minga is a Franco-Colombian green coffee sourcing company rooted in the Huila region of Colombia, with a regular Nicaragua offer alongside their core Colombia range. Founded by Laura and William - a couple with a combined 35 years of experience across the Latin American coffee supply chain - the team of four is based year-round in Huila, sourcing directly from producers and connecting them with specialty roasters in Europe.

Why does Minga focus on Huila?

Huila is William's home region and the heart of Minga's business. Specialising here allows them to build deeper relationships with producers, develop a more detailed understanding of each harvest, and offer roasters genuinely reliable traceability and quality consistency. Being present in the region every week - visiting farms, cupping lots daily in the lab, and maintaining ongoing dialogue with producers - produces a quality of information and relationship that isn't possible when sourcing more broadly. Alongside Huila, Minga also sources regularly from Nicaragua.

What kinds of coffee does Minga offer?

Minga's range covers three tiers: Classic Huila Blends (83–85 SCA), Pink Bourbon Blends (85–87 SCA), and Microlots from individual producers (87–90 SCA). Each category has a distinct cup profile and sourcing approach, with all lots cupped individually before being assigned to a category.

How does Minga handle quality control?

Floro, Minga's lab master, cups every individual lot that arrives at the Pitalito lab during harvest. No lot is blended without first being evaluated on its own merits. Producers receive direct feedback on their coffee's quality and can visit the lab themselves to discuss results and participate in cupping sessions. This daily lab presence is central to the consistency Minga offers roasters across harvests.

How does Minga approach pricing and producer relationships?

Minga pays producers directly, which means they fully control farmgate prices and can guarantee what producers receive for each coffee. For microlots, they offer fixed prices and look for long-term roaster partnerships - giving producers the commercial predictability that supports continued investment in quality.

What is El Micelio?

El Micelio is Minga's own farm in Huila - a 7-hectare property acquired in August 2024 with 4 hectares of native forest and 3 hectares under coffee cultivation. The farm is being transitioned away from conventional chemical inputs toward a permaculture and reforestation model focused on rebuilding biodiversity and growing coffee in harmony with the surrounding ecosystem.