We started Highwire Coffee Roasters in 2011 with the intention of building a company where people who are passionate about coffee and want a career in coffee will find a professional home. We are about making delicious coffee first and foremost, but how we get there is what makes it worth doing.

At Highwire we bring our own approach to coffee and roasting. We evaluated and experimented with roast styles and tastes to find our sweet spot: balance. Our coffees show the special qualities that come from their origins. The care and attention paid by the farmers lend our cups characteristic aromatics, brightness and fruit sweetness. These qualities are balanced by the signature of the roaster. This is where we emphasize body, density and a caramelly sweetness.

We love big bold cups of coffee that still taste like the place they come from. This is the balance we seek.

We hope you enjoy our coffee as much as we do. It is the product of dedication to our craft and the expression of our passion.


Rich Avella has been in the coffee and tea business since 1990. He spent 20 years at Peet's Coffee and Tea, working alongside legendary figures in the industry such as Eliot Jordan and training many future coffee and tea leaders along the way. Much of his career has been dedicated to helping people discover an appreciation for this everyday beverage. To learn through focused tasting how to articulate what it is they like or dislike in a cup and what makes it taste the way it does. He has judged barista competitions all the way to the highest levels, and is respected for his balanced perspective and discerning palate.

Eric Hashimoto buys the green coffees for Highwire. He started his coffee career at Peet's in 1996 where he spent long hours cupping and sample roasting with Jim Reynolds and Doug Welsh, two of the most highly respected cuppers in the industry. Eric has a terrific palate and has cupped in international competitions. He ensures that we get highest quality green coffee. He favors classic, balanced and present flavors over the ephemeral or unusual. A good blend is described by what is in the cup rather than a blend recipe. 

Robert Myers has been a coffee and tea lover since working at his first coffee shop in 1991. His passion is for those moments of genuine connections, when two people take a second out of their stressed lives to appreciate the coffee, the other person and the care that goes into making it special. He loves working in a busy cafe bar and the energy it has when everyone works well together.