Every coffee bears its Roaster’s signature. Whether we’re talking about an ethereal Yirgacheffe or a hefty Sulawesi, these coffees taste the way they do because of where they are from and how they are roasted.
This is the balance that Highwire seeks.
We love the character of a cup of well-roasted, fully developed coffee. We seek to avoid the sour, green tastes present in some roasts, and stop short of the roast as dominant attribute that you’ll find in others. We roast in small batches, twice per week.