How is Upwell Coffee Roasted?
FLUID-BED ROASTING: MORE THAN JUST HOT AIR
Our “fluid-bed” roasting technology, first patented by Michael Sivetz in 1976, uses a stream of rapidly moving, superheated air to roast coffee. This hot-air roasting results in a more evenly roasted and cleaner-tasting product that better highlights the unique and delicate characteristics of different single-origin coffees. Our quarter-bag Sivetz roaster roasts about 38 pounds of coffee at a time, and it was built by hand under the supervision of Michael Sivetz, engineer and leading consultant to the coffee industry for more than four decades.

What Makes Upwell Coffee Different?
Our mission is simple: to fund conservation by bringing you single-origin coffees of exceptional taste and value. We roast our coffee in small batches, and we deliver it immediately after roasting for optimal freshness.

In Upwell Coffee you can find exquisite single-farm coffees, rare “micro-lot” offerings, and new coffees from emerging producers. As a company driven by sustainability and minimizing the environmental impact and overhead, we roast our coffee in a tiny, 324-square-foot space in Lexington, KY. This roasting studio provides just enough room to house our Sivetz quarter-bag coffee roaster, our coffee-packaging setup, and several thousand pounds of coffee.

The only time we turn the lights on is when we’re roasting coffee. Keeping overhead to the barest minimum gives us the flexibility to roast as much or as little coffee as we are able to sell while it is still at the peak of freshness.

How is Upwell Coffee Roasted?
FLUID-BED ROASTING: MORE THAN JUST HOT AIR
Our “fluid-bed” roasting technology, first patented by Michael Sivetz in 1976, uses a stream of rapidly moving, superheated air to roast coffee. This hot-air roasting results in a more evenly roasted and cleaner-tasting product that better highlights the unique and delicate characteristics of different single-origin coffees. Our quarter-bag Sivetz roaster roasts about 38 pounds of coffee at a time, and it was built by hand under the supervision of Michael Sivetz, engineer and leading consultant to the coffee industry for more than four decades.

What Makes Upwell Coffee Different?
Our mission is simple: to fund conservation by bringing you single-origin coffees of exceptional taste and value. We roast our coffee in small batches, and we deliver it immediately after roasting for optimal freshness.

In Upwell Coffee you can find exquisite single-farm coffees, rare “micro-lot” offerings, and new coffees from emerging producers. As a company driven by sustainability and minimizing the environmental impact and overhead, we roast our coffee in a tiny, 324-square-foot space in Lexington, KY. This roasting studio provides just enough room to house our Sivetz quarter-bag coffee roaster, our coffee-packaging setup, and several thousand pounds of coffee.

The only time we turn the lights on is when we’re roasting coffee. Keeping overhead to the barest minimum gives us the flexibility to roast as much or as little coffee as we are able to sell while it is still at the peak of freshness.

How is Upwell Coffee Roasted?
FLUID-BED ROASTING: MORE THAN JUST HOT AIR
Our “fluid-bed” roasting technology, first patented by Michael Sivetz in 1976, uses a stream of rapidly moving, superheated air to roast coffee. This hot-air roasting results in a more evenly roasted and cleaner-tasting product that better highlights the unique and delicate characteristics of different single-origin coffees. Our quarter-bag Sivetz roaster roasts about 38 pounds of coffee at a time, and it was built by hand under the supervision of Michael Sivetz, engineer and leading consultant to the coffee industry for more than four decades.

What Makes Upwell Coffee Different?
Our mission is simple: to fund conservation by bringing you single-origin coffees of exceptional taste and value. We roast our coffee in small batches, and we deliver it immediately after roasting for optimal freshness.

In Upwell Coffee you can find exquisite single-farm coffees, rare “micro-lot” offerings, and new coffees from emerging producers. As a company driven by sustainability and minimizing the environmental impact and overhead, we roast our coffee in a tiny, 324-square-foot space in Lexington, KY. This roasting studio provides just enough room to house our Sivetz quarter-bag coffee roaster, our coffee-packaging setup, and several thousand pounds of coffee.

The only time we turn the lights on is when we’re roasting coffee. Keeping overhead to the barest minimum gives us the flexibility to roast as much or as little coffee as we are able to sell while it is still at the peak of freshness.

How is Upwell Coffee Roasted?
FLUID-BED ROASTING: MORE THAN JUST HOT AIR
Our “fluid-bed” roasting technology, first patented by Michael Sivetz in 1976, uses a stream of rapidly moving, superheated air to roast coffee. This hot-air roasting results in a more evenly roasted and cleaner-tasting product that better highlights the unique and delicate characteristics of different single-origin coffees. Our quarter-bag Sivetz roaster roasts about 38 pounds of coffee at a time, and it was built by hand under the supervision of Michael Sivetz, engineer and leading consultant to the coffee industry for more than four decades.

What Makes Upwell Coffee Different?
Our mission is simple: to fund conservation by bringing you single-origin coffees of exceptional taste and value. We roast our coffee in small batches, and we deliver it immediately after roasting for optimal freshness.

In Upwell Coffee you can find exquisite single-farm coffees, rare “micro-lot” offerings, and new coffees from emerging producers. As a company driven by sustainability and minimizing the environmental impact and overhead, we roast our coffee in a tiny, 324-square-foot space in Lexington, KY. This roasting studio provides just enough room to house our Sivetz quarter-bag coffee roaster, our coffee-packaging setup, and several thousand pounds of coffee.

The only time we turn the lights on is when we’re roasting coffee. Keeping overhead to the barest minimum gives us the flexibility to roast as much or as little coffee as we are able to sell while it is still at the peak of freshness.