Minga Lodge is a Luxury Eco Lodge situated in the heart of the Ecuadorian Amazon, spanning 700 acres of primary and secondary rainforest. You can reach the lodge by road in a 4x4 vehicle (approximately 5 hours) or by flying to Coca (30 minutes from Quito). Once in Coca, you'll be transferred by motorized canoe, traveling upriver for 2 hours on the Napo River.

The lodge offers three types of accommodations:

• Sanctuary Cabins: 10 double or matrimonial cabins with air conditioning.
• Canopy Cabins: 4 interconnected family cabins.
• The Nest: 8 cabins in a secluded area, perfect for large families or group gatherings.

This lodge particularly stands out as a special destination for those who appreciate exquisite tastes, it is perfect for food lovers.

Cooking Class: An Authentic Kiwcha Culinary Experience

One of the most fascinating activities offered at Minga Lodge is the traditional Kiwcha cooking class. This immersive experience begins with a visit to the farm of a local farmer located just across from the lodge. Upon arrival, we were greeted with a heartfelt story about how the family settled in Coca. The colonists had migrated from the highlands or coastal regions of the country in search of better opportunities in the jungle. Hearing this direct account from the adventurers themselves is truly moving.

Next, we ventured out to gather ingredients from the land. Armed with a machete and our hands, we harvested yucca, green plantains, heart of palm, and bijao leaves. We also searched for the famous chontacuros, or palm worms, inside the palm tree trunks. These worms are not available year-round, making the search particularly intense after cutting down the palm trunk. The activity is highly educational, accompanied by the intense Amazonian heat that transforms it into a very authentic adventure.

Minga Lodge has provided guidance to local farmers on sustainable agriculture practices, reducing the use of chemicals. They offer training at their center, allowing farmers to grow delicious and healthy food while supporting bee populations, birds, and soil health. This approach also enables them to market their products effectively.

Returning to the lodge with our harvest, we used a traditional chozon (gazebo) modeled on those used by the Kiwcha people to cook the chontacuros on the BBQ. We prepared skewers with chontacuros, yucca, and heart of palm, along with tilapia (a freshwater fish) wrapped in bijao leaves. The taste was truly unique; the grill cooks everything to perfection. When ready, we sampled the dishes with various sauces made from Amazonian fruits like lime.

Every bite was a delightful explosion of fresh, delicate, and delicious flavors. Yum!

Superfood Farm

A visit to the agricultural learning center is another highly recommended activity. After crossing the Napo River by canoe, you’ll arrive at the center, which spans over 100 acres. You can walk along a trail through various crops that supply the lodge with provisions. The trail features coffee and cacao plantations, huge trees, seasonal fruits, vegetables, flowers, and Melipona beehives leading up to the center.

Upon arrival, you'll find a table set with a vibrant array of colors, shapes, and products. It’s a fascinating experience as you taste seasonal fruits with uniquely exotic flavors. We sampled two types of lime, orange, bilimbi (an Amazonian fruit), chili, and the well-known miracle fruit, which changes flavors from bitter to sweet. We also tried chonta, turmeric, ginger, hibiscus, gum, ají, naranjilla, Amazonian limes, white cacao or patas de muyu, coffee, and inhaled the aromas of herbs like Sacha Culantro. Many of these flavors were new, intense, and refreshing. The best part was learning about their nutritional benefits and energetic concentrates. This experience was truly one of a kind.

Melipona Bee Rescue Center

Minga Lodge & Reserve, in support of the native stingless bee rescue project, offers guests a unique opportunity to visit the meliponary. Here, you can interact with the bees, learn about them, and then sample various types of honey that can be harvested.

The project's goal is to implement meliponiculture as a productive activity and an alternative method for conserving native bees. This aims to increase the production of local products, preserve their environment, and provide an alternative source of family income.

At this center, farmers are trained to set up their own meliponaries at home. They have identified 11 different species of meliponines (stingless bees). Worldwide, there are over 20,000 species of bees, of which approximately 500 are stingless. In Ecuador, at least 150 stingless bee species have been identified, but recent studies estimate there are around 250, making Ecuador one of the most diverse countries in the world for this species.

During the activity, you will analyze all the properties (color, taste, aroma, texture/density) of different honey varieties and compare them with Apis honey, so you can discover your favorite honey.

Final thoughts from Nena

Our time at Minga Lodge left us with memories as rich and vibrant as the Amazon itself. From gathering ingredients with local farmers to tasting exotic Amazonian fruits and engaging with native bees, each experience deepened our appreciation for this extraordinary environment and its sustainable practices. For anyone seeking a blend of luxury, culture, and nature, Minga Lodge is an unforgettable destination that brings you closer to the Amazon’s heart.