Miga Coffee is a specialty roastery based in Racibórz, Poland, just a short distance from the Czech border, led by certified Q Grader Wojciech Kamiński. It focuses on carefully selected beans, transparent pricing, and roasting methods that aim to have the least possible impact on the environment.
The roastery was founded by Wojciech Kamiński, an Arabica Q Grader and sensory judge for the Polish Brewers Cup and Roasters Championships. Together with the Migawka café, he launched it in the small town of Racibórz in southern Poland, not far from the Czech border—a place where many didn’t think he’d succeed. But it was precisely the tranquility of a smaller town that proved to be an advantage: away from the fierce competition of big cities, Miga developed its own signature style and a solid position on the Polish specialty coffee scene. The name “miga” in Polish refers to a flicker or a flash—and in a way, it also captures the approach of the entire company, which refuses to settle for a single, well-worn cup profile.
Miga roasts its beans according to its own quality standards on artisan roasters from Loring and Giesen, and in the cup, it isn’t afraid of either clean, fruity profiles or more experimental and “funky” coffee flavors. Those looking for a classic will reach for Brazilian and African blends with notes of milk chocolate, almonds, and red fruit; those who want certainty of origin will appreciate, for example, the Peruvian Bourbon from the Cenfrocafe cooperative with notes of dried fruit, honey, and nuts. Wojciech’s trained Q Grader palate is always behind the selection.
But Miga isn’t just about great coffee. According to the roastery itself, it was likely the first in Poland to switch to fully compostable packaging; today, it also uses single-material packaging and employs modern systems to filter smoke and odors from the roasting process before they leave the chimney. They source their beans ethically and transparently, with some imported directly; they are a member of Roasters United and part of the transparency.coffee project. They are also gradually disclosing their purchase prices and aiming for direct collaboration with farmers—because, as they say themselves, they don’t just filter coffee.
Coffees from Miga Coffee
Guatemala Manos
Miga CoffeeThe first coffee that Miga brought back directly from the farmers of the Manos Campesinas cooperative. Clean, approachable, and full of fruit — with hibiscus, orange, and honey.
Behind this cup is the Manos Campesinas cooperative, which has been in operation since 1997 and today brings together fifteen cooperatives and roughly 1,300 growers. The vast majority of them—about 95%—are indigenous people with their own Mayan languages and distinct culture. These specific beans come from a smaller group called ADEBIPROM, whose members live at the foot of Tajumulco, Central America’s highest mountain and an inactive volcano standing 4,220 meters tall. The purchase is part of the Roasters United initiative, which has been sourcing certified organic coffee from this region since its first import in 2019. In the cup, it’s a clean and pleasant coffee, with medium acidity and a moderately light body. In the filtered version, hibiscus, orange, and honey come to the forefront. Those who enjoy it as an espresso will also find a generous dose of gingerbread and roasted almonds, with lower acidity. The beans are certified organic and scored 85 points in the SCA rating.
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Colombia Cauca
Miga CoffeeWash-processed coffee from Cauca, Colombia—it’s worth letting the fruit speak for itself. Behind every bean is the Fondo Paez cooperative, which does things the right way—from quality to fair compensation for growers.
Cauca is one of those regions where coffee is not just a crop, but a part of the local identity. Since 1992, the Fondo Paez cooperative has been bringing together small-scale growers from mountainous areas and placing great emphasis on quality control—as part of the Roasters United initiative, four of its inspectors received training and Q-Grader certification. In addition to coffee, the cooperative strives to revive the traditional agricultural knowledge and culture of the indigenous people, for whom coffee farming remains the primary livelihood. In the cup, it’s all about the fruit. This organically certified washed coffee highlights a distinct orange note and a pleasant, enveloping sweetness that holds the entire profile together. It’s a clean, approachable Colombian coffee with an SCA score of 86—whether you brew it as a pour-over or an espresso.
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