Roasted ourselves. Consistency in every cup.
From our Kansas City roastery, it’s the same great coffee in our shops and at home.
Great coffee isn’t complicated. It’s consistent.
We roast our own coffee at our 10,000 square foot Troost Avenue roastery to keep every detail up to our coffee-nerd high standards.
The same beans we serve in our cafés are the ones you can take home or serve to your customers. So you know exactly what you’re getting every time. No pretension. Just coffee that’s done right.
Coffee you can count on
Roasting in-house gives us control over every batch and every blend.
That means:
- The same coffee with every pour
- Consistent blends, no surprises
- Single origins that stay true
- Coffee that tastes just as great from a barista or at home
Made in Kansas City for our cafEs. Ready for yours.
We roast blends and single origins at our Troost Avenue roastery. It’s the same coffee we serve in our own shops.
Our whole beans are available wholesale for cafés, restaurants, offices, and businesses across Kansas City. Crows Coffee Roasting is easy to work with and brewed for repeat business.
- Consistent flavor across every delivery
- Coffee that holds up in high-volume service
- Blends and single origins dialed in for daily use
- Reliable supply from a Kansas City roaster
You don’t need to be a barista. You just need great beans.
We roast the same coffee we serve in our shops, so it’s easy to get a great cup at home. Bring home a bag of whole beans. Brew it how you like. It’ll taste right.
Caw caw. Your morning’s handled.
After nearly a decade serving coffee to the Kansas City community, Crows Coffee began plans to take on roasting. In 2023 owner, Zach Moores, found the perfect space to house both wholesale roasting & baking operations- a 10,500 square feet building at 3308 Troost Avenue, complete with urban garden and room to grow!
Once the process of clearing, renovating & building out was done, Crows moved into the finished space in the fall of 2025 and began to roast for ourselves, beginning with single origin and, next, espresso. The goal of taking on roasting for ourselves was to have direct control and influence on what we are able to offer but, most importantly, to curate both blends and single origins that make our customers’ mouths happy.
