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.

THE SCOOP

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.

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