Although coffee is not a primary source of minerals in the diet, due to its frequent consumption, it can be considered an important source of some micronutrients, highlighting those with antioxidant properties such as Cu and Zn. The availability of nutrients in foods consumed through infusion is related to solubility, which is influenced by the metabolization of these elements by the plant. Several factors can impact this metabolism, including cultivation. This study investigated the influence of cultivation on the absorption and extractability of Cu and Zn in conventional and organic commercial coffee. It was observed that cultivation influences the absorption of the minerals studied in opposite ways: while organic samples have higher levels of Zn, conventional samples have higher levels of Cu. Cultivation does not influence the extractability of Zn in coffee infusions, therefore indicating little influence on the metabolization of this element. Copper metabolism, on the other hand, is influenced by cultivation, with Cu exhibiting greater affinity and lower extractability in organic coffee samples compared to conventional ones.