SUBMERGE Expeditions

Upwell Coffee is connecting you directly with conservation and science projects on the ground. Join us in the field and support the great work going on by these non-profits! And, have a cup of something hot along the way!

In partnership with field partners , we are taking you from land to sea, to explore coffee growing areas in and around Santa Marta, Colombia and to snorkel with corals. This trip supports the science and conservation work of Remote Ecologist and its partners, specifically their coral work and Rangers and Restorers Program. No diving certifications required. For SCUBA-focused coral workshops, see Remote Ecologist's Join Us In the Field page.

It's the perfect time to travel south to warm waters and contribute to the conservation of our precious marine ecosystems, SCUBA diving and working alongside our scientists and partners. This item is the $500 deposit for the items available (full pricing is $2,350 plus tax, to be paid through a separate link). Email upwellcoffee@gmail.com for more information.

What is included:

This excursion will introduce the participants to the coffee-producing region of Santa Marta, Colombia, in addition to several days of coral conservation and exploration training. In addition to visiting places like coffee and honey farms, participants will have the chance to take part in Remote Ecologist’s coral conservation and restoration efforts in northern Colombia, along with an introduction to Santa Marta proper, the gateway for coffee cultivation in Latin America. Santa Marta is nestled between the Sierra Nevada mountains and the Caribbean Sea, making for a unique opportunity to experience multiple biomes in one place.

Participants will take part in cultural activities that include a trip up the mountains for tours of organic coffee farms, along with partaking in bird watching and the chance to bathe in many of the local waterfalls. Participants will be inundated in the nature surrounding the Pearl City. Part of that experience will include an introduction to fragmentation and microfragmentation of corals, and taking a look via snorkel at the restoration area.

Tentative Itinerary:

Day 1: Arrival in Santa Marta, Colombia. Welcome reception and a detailed workshop on tropical forest and coral ecology, threats facing reefs, and restoration techniques for each system.

Day 2: Day trip 1 to Minca. Morning nature walk through active conservation areas in Minca, followed by exploration of the scenic mountain town known for its coffee plantations and waterfalls. Breaks in between for rest and meals.

Day 3: Day trip 2 to Minca. Morning nature walk through active conservation areas in Minca and a second coffee plantation and waterfall. Breaks in between for rest and meals.

Day 4: Field site snorkel excursion on coraline areas in Santa Marta (via boat), followed by opportunity for dry tropical forest hike in Mamancana. Breaks in between for rest and meals.

Day 5: Bello Horizonte morning kayak tour/SUP (stand up paddleboard), followed by cultural excursion to Santa Marta proper, with wrap up event.

Day 6: Morning review session of the expedition over breakfast, followed by departure from Santa Marta.

Cost: $2350 USD (plus taxes and fees), includes activities, transportation, hotel (Hilton Santa Marta or similar), and food. Additional activities are available. Airfare is not included. Please coordinate with the excursion coordinator on all travel into/out of the country.

Payment: $2350 USD (plus taxes and fees) due 30 days prior to trip (contact program coordinator if there is an issue). $500 deposit here (below), for the Upwell Coffee Submerge Expedition, and full payment via a link sent by the tour coordinator (or paid below in Upwell Coffee Submerge Expeditions, (Select 6 day/5 night Snorkel Expedition), additional $1850). All prices are plus taxes and fees.

Required: Passport (U.S. citizens do not need pre-approved visa), Travel Health Insurance (a provider will be recommended). If diving, proof of DAN Insurance and SCUBA certification.

Recommended: All appropriate regional travel vaccinations.

Contact: Email upwellcoffee@gmail.com for more information.

2024 Upwell Coffee SUBMERGE Expeditions Balance Payment Portal

$1,850.00

2024 Upwell Coffee SUBMERGE Expeditions - Land to Sea Deposit

$500.00

2024 Upwell Coffee SUBMERGE Expeditions Balance Payment Portal

$1,850.00

Payment for the balance ($1850.00 plus tax) on trip deposits already paid for Upwell Coffee SUBMERGE Expeditions run in support of conservation and science partners (See other item). Email upwellcoffee@gmail.com for additional information.

For details of other partner conservation trips, visit: Remote Ecologist Field Expeditions

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.