Highwire Coffee Roasters Menu

Tightrope promotes a delicate act of balance with a lively approach. A crisp clean and raw fruity sugar sweetness on a slender body. This is a perfect blend to wake up next to.

Blended to offer full flavor and fat body to your cup. You can expect a classic sweet earthiness up front with a creamy milk chocolate bar finish. Hearty, smooth and Free to be Bold.

This remains a favorite among fans of sweet, mellow full bodied cups that only a skillful roast can provide. Bauhaus is taken deep enough to bring you the bittersweet chocolate cookie flavors of a full roast without the smokiness. Although it's not pushed over the edge, you will definitely recognize this as our darkest one.

This is a full-flavored brew for folks who want a damn fine cup of coffee and some sleep.

This is a very fresh and clean coffee with a gracious balance of orange citrus and rich cocoa.

The Tanzania Tarime comes to us from the Mara region of Tanzania. This coffee comes from elevations as high as 2,000 MASL (meters above sea level). Higher elevation coffees have a slower maturation on the plant, which leads to more complex flavors and more elusive sweetness. The farms that contribute to Tarime are all small holding farms, having only between .5-3 hectares. 1 Hectare is 2.5 Acres Tarime is located in the northwest of the Serengeti National Park and south of the Kenyan border. The soil in the region is one of the best for coffee production in Tanzania. Coffee is Sundried. The excellent rainfall, rich soils, steep hills, and different microclimates are favorable characteristics for the production of coffee in the region. This particular roast brings out the sweet key lime brightness with a thick and rich, fudge brownie finish. So amazing! Sixteen Ounces.

Our signature morning cup. Big, bold and complex enough to stand up to milk and refined enough not to need it. We select and combine black teas from Assam, Sri Lanka, Yunnan and Anhui to deliver a sturdy, nuanced cup.

Newly developed Fujian tea, picked from the slow growing Mei Zhan variety. This is a later pick and larger leaf, yielding a smooth cup with notes of pomelo, spicy cocoa and vanilla bean.

Smooth, dark-liquoring Anhui tea with toasty overtones. Sometimes referred to as the burgundy of the tea world, this makes an easygoing everyday cup.

This striking pu-erh is a wonderful introduction to the category. The leaves are worked and compressed into mini tuo chas, then wrapped. Each tuo cha is the perfect size for a small teapot, and can be re-steeped. Rustic Forest makes a rugged cup that evokes forest floor and wet stone, yet never gets bitter.

Black tea flavored with vanilla. For those who like a little something extra in their cup of tea, we offer this sweetly aromatic favorite

Bright black tea with bergamot citrus oil. One of the classics of the tea world, ours balances the tea and bergamot flavors nicely.

A great iced tea can be harder to find than you think. We tried many teas over ice before discovering this one. It's from south India and grown in the midst of the Indira Gandhi Wildlife Sanctuary. The sanctuary is a robust ecosystem comprised of natural forests rich in flora and fauna. It brews a bright and refreshing cup with a hint of natural sweetness that we love over ice all year round. Makes 42 ounces of delicious iced tea with just 1 ounce of leaf.

Tipu's Chai Now - Sweet & Spicy - sweetened chai tea blend is sweetened just right. All you need is hot water and your choice of milk or milk substitute for a perfect cup of creamy chai. Made with high-quality Indian tea, organic spices and organic evaporated cane juice for a healthy dose of authentic chai elation. This is the chai we make daily in our Oakland shop, and it's building up quite a fan base! Certified Organic and Kosher. 8.4 ounce, makes 12 servings.

This is our first new crop black tea of the year, produced during the spring when the leaves are sweet and delicate. It is an early harvest Keemun showing a lighter and more delicate expression of the classic character. Careful handling at every step, including hand-rolling, charcoal firing, and hand-sorting helps to concentrate the flavors of malt, citrus, cacao and spice. Gorgeous.

A distinctive take on a classic flavor, we're excited to offer this elegant Assam tea from the Mangalam Estate. With satisfying heft and boldness that stands up to milk, the cup yields notes of peppery allspice, heady sandalwood, fragrant redwood and pine sap. This is a special offering with limited availability.

Fresh Japanese green tea blended with comforting toasted rice. This is a perfect introduction to the green category as well as a delicious example of the style for the experienced tea drinker.

A lovely traditional Ti Kwan Yin, medium oxidized and comforting. Before greener oolongs took off in popularity, we used to see more of this style. The heavier oxidation gives this tea a warming quality with dried fruit sweetness and well-integrated toastiness. A quick rinse of the tightly rolled leaves opens up the flavor in the first, aromatic steep. The second steep yields more body and intensity.

Sold out! Unfortunately we have sold through our lot of White Peony. We are sad to see it go, but we have an amazing white pu-erh that just came in called Silver Bud Pu-erh. If you were a big fan of the White Peony, we highly suggest you try the Silver Bud. We know you will love it as much as we do!

Hand-rolled spring green tea, delicately scented with fresh jasmine blossoms. We tasted a handful of teas in this style, and were amazed at the range in quality. This year's lot beautifully balances the character of fine spring tea with night blooming jasmine in a perfect marriage of aroma and flavor.

We are pleased to offer this new crop Sencha from Shizuoka: a fresh green made from the first harvest of the year (known in Japanese as a shincha). The lush deep green leaf brews a cup reminiscent of raw spring vegetables, spinach, asparagus, nettle, nori and kelp. It's refreshing and did we already say fresh? Fresh. It's worth repeating.

We're excited to offer this new crop green tea from Meng Ding Mountain, purported to be the birthplace of cultivated tea in China over 2,000 years ago. Grown on the eastern foothills of the Tibetan plateau overlooking the Sichuan Basin, this high elevation tea benefits from natural shade due to heavy cloud cover and persistent fog. These unique early spring conditions give the tea vibrant, fresh character and a soft rounded mouth feel. We're already in love with the cup, and are taken by flavors reminiscent of watercress and raw sprouts.

Picked as a raw white tea on Big Snow Mountain (Da Xue Shan) in 2003 from the Yunnan Province in China, and brought back to Lagunitas, California where it was further processed and refined by David Lee Hoffman. Aged 12 years in his climate controlled pu-erh cave, this tea has us captivated and surprised at what pu-erh can be. Get ready for notes of dried apricot, honey and pine.

Named for its Western Cape province home, fruit flavored rooibos is blended with cornflowers, sunflower and rose petals. The brew is enticing, aromatic and relaxing.

Our intoxicating spearmint yields an invigorating cup with prolific aroma and absolutely no caffeine.

Classic South African herb with woodsy, subtly vanilla aroma. This caffeine free botanical is the closest tasting to black tea that we've encountered.

Hand-rolled spring green tea, delicately scented with fresh jasmine blossoms. We tasted a handful of teas in this style, and were amazed at the range in quality. This year's lot beautifully balances the character of fine spring tea with night blooming jasmine in a perfect marriage of aroma and flavor.

Rare lot; long curled leaf with gold tips. We love this tea for its approachability and character. It's smooth with a silky body and a leafy, darkly sweet core with a subtle dry snap in the finish. We find it lovely hot and refreshingly elegant chilled.

Newly developed Fujian tea, picked from the slow growing Mei Zhan variety. This is a later pick and larger leaf, yielding a smooth cup with notes of pomelo, spicy cocoa and vanilla bean.

We're excited to offer this new crop green tea from Meng Ding Mountain, purported to be the birthplace of cultivated tea in China over 2,000 years ago. Grown on the eastern foothills of the Tibetan plateau overlooking the Sichuan Basin, this high elevation tea benefits from natural shade due to heavy cloud cover and persistent fog. These unique early spring conditions give the tea vibrant, fresh character and a soft rounded mouth feel. We're already in love with the cup, and are taken by flavors reminiscent of watercress and raw sprouts.

This is our first new crop black tea of the year, produced during the spring when the leaves are sweet and delicate. It is an early harvest Keemun showing a lighter and more delicate expression of the classic character. Careful handling at every step, including hand-rolling, charcoal firing, and hand-sorting helps to concentrate the flavors of malt, citrus, cacao and spice. Gorgeous.