Explore Coffees from Minga

Discover unique lots from Minga – available in small batches.

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Our partnership with Minga

  • Partner Since

    2025

  • Roasters Partnering with Minga

    25th

The Green Coffee Collective shares Minga’s values of collaboration and transparency - all in the pursuit of making great coffee more accessible. For smallholders, limited market access remains one of the biggest barriers to
stability and growth. The GCC platform helps address this challenge by serving as a
powerful tool to showcase their coffees and stories to a wider audience.

Laura Meunier

Minga

Producers working with Minga Coffee

    The People Behind Minga

    • Laura Meunier

      Co-founder

    • William Ortiz

      Co-founder

    About Minga Coffee

    • A history of Minga coffee

      Minga is a small, specialized coffee company founded by partners Laura and William. We both have worked in the supply chain at origin for 15+ years and recently decided to source coffees from William’s home region in Colombia: Huila. They live there year-round and have a team on the ground which allows them to be specialists of this beautiful region that has so many great producers for whom they aim to provide access to a higher-value market. They also run our own farm, experimenting with 100% organic, soil-friendly practices.


      Laura and William get inspired by our network of producers to produce exceptional coffees, and in turn we would like to inspire them to adopt new agricultural practices that will preserve and restore soil and biodiversity.


      They also support Nicaraguan coffees from a family-owned exporter we worked with in the past, run by two sisters whose dedication to supporting their local community has been inspiring in our coffee learning journey.

    • Minga Coffee core values

      Honesty, Simplicity, Collaboration.

    • How Minga buy and import coffee from Colombia and Nicaragua

      Minga are based year-round in Colombia and most of thei team is born and bred in Huila, making it easy to source coffee, often from producers they have known for years. They craft solid and consistent blend profiles and separate the best microlots to be offered as single producers. Their focus is on washed coffees which is what Colombia produces the most. They ship fresh coffees at least twice a year because Colombia constantly harvests coffee so roasters can enjoy always the freshest beans. They also operate a lab in the region where they buy coffees to be able to assess all lots individually and work together with producers on quality improvements.

      In Nicaragua, Minga work with a family-owned exporter who has specialised in high quality coffees since 2015. One of Minga's co-founders worked with them in their early years to help set up quality procedures and we now trust they do a great job at sourcing and drying coffees from their nearby community, so we’ve decided to team up.

    What Roasters Say About Minga

      Your questions, answered

      Why do Minga focus on Colombia as an orgin?

      Three quarters of the team are from Huila, Colombia and they have long-standing connections with many of the farmers they work with—some are family, others old friends, and a few they have gotten to know recently through trusted word of mouth.

      How do Minga ensure traceability of their coffees?

      The traceability they offer is based on their year round presence in a small geographical region that allows them to be in constant interaction with the producers they buy coffee from.

      Since Minga pay producers directly, they fully control the farmgate prices and can guarantee how much producers get for each coffee.

      How can I contact Minga Coffee?

      The easiest way to get in touch is by clicking the black ‘Message’ button at the top of the page. Whether you have questions about their coffees, sourcing options, or anything else, the team will be happy to help.

      What types of coffees do Minga source?

      Minga sources three types of coffee, each selected for quality and consistency. Their classic Huila blends feature chocolatey notes with a creamy body, high sweetness, and mild acidity, made from Colombia and Castillo varietals, cupping at 83–85. Their Pink Bourbon blends, grown widely in Huila since 2014, offer juicy, fruit-forward flavours with medium acidity, cupping at 85–87. For those seeking exceptional quality, their microlots showcase single-producer, often single-varietal coffees with high acidity, long-lasting aftertaste, and complex flavours, cupping at 87–90. Each lot is carefully assessed to maintain consistency, and Minga prioritises long-term partnerships with small-scale producers to support stability in the specialty market.

      What makes Huila’s coffee unique?

      Huila’s coffee is shaped by its high-altitude valleys, humid climate, and limited sunlight, which slow maturation and enhance flavour complexity. Coffee arrived in the mid-19th century, becoming a key economic driver despite the region’s rugged terrain. Investments in infrastructure and farmer cooperatives helped expand production, and today, 74% of Huila’s rural population is involved in coffee farming. Generations of expertise and ideal growing conditions make Huila one of Colombia’s most renowned coffee regions.

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