Highwire Coffee Roasters

Very good pastries. The staff is really kind and even with a line, the service was quick and polite. As a brazilian I have to say that I was surprised to know that the pastry chef is brazilian too. Brazilian cheese bread, cakes, fruit pies and much more! 5+ and I’m going back more times for sure.

We had a great tour of Highwire’s roasting facility due to a LivingSocial voucher. Everyone who works at Highwire could talk your ear off passionately about coffee and the business of coffee. They were also really generous with the samples. Take a tour if you have a chance!

I attended the tour and tasting this past weekend and HIGHLY recommend it to everyone! The staff was incredibly inspiring and friendly. Their passion for good coffee is evident from the very beginning and only grows the more they talk about it.
The tour is broken into 2 halves, one to teach about roasting and the other to teach cupping (or tasting). I found both segments to be incredibly enlightening, and I never felt judged by any of the silly questions I asked. The sections were explained with such enthusiasm that rubbed off on everyone attending the tour that day.
This place has such a great culture and vibe to it. You can tell that they have incredible talent and work everyday to improve their craft to better serve the customer and the art of good coffee in general. Quality is very obviously a top priority and it’s refreshing to hear about a company that puts their love for their product over just improving the bottom line. All the guys there were happy to answer any question you asked and were eager to help improve your own craft.
I had no idea what to expect when I bought the tour on Living Social, but I am certainly going to be a repeat customer!

This is the Location of Highwire’s Roasting Facilities and is not to be confused with their retail facility at Market Hall in Rockridge.
After serving 500,000 cups of coffee, Lynn Mallard retired from the coffee business and sold her Peaberry’s Shop to three friends and coffee veterans with over 55 years of combined experience: Rich Avella, Eric Hashimoto and Robert Myers.
I had the pleasure of meeting Rich and Eric during a recent group tour of their Roasting facilities. We were one of the first public tours that they conducted and along with their Office Manager, they did a bang up job of making us feel welcome, while showing us how coffee is picked, roasted, and tasted. I learned a lot about various coffee attributes, was impressed with our host’s knowledge, and appreciated their love and nonjudgmental approach to their craft. We asked lots of questions and came away with a much deeper understanding of many aspects of the coffee business. I was also pleased with our «lovely parting gift» — A small bag of Ethiopia Yirgacheffe (that was roasted before our eyes) and a drink coupon for the retail shop. In the meantime, I’ll be cranking up my Chemex unit for some dripped goodness.