There’s a lot to love about the Kansas City. For Sprudge readers it means coffee, of course, from the iconic Broadway Cafe (opened in 1992) to buzzy new spots like Cortadito, Good Karma, Origin Coi Nuon, and more. The city is also home to a thriving arts and design scene, outstanding restaurants, some wildly delicious tacos and banh mi, one of America’s great wing-and-beer joints (The Peanut on Main), and yes, the BBQ, although if you’re *only* seeking ‘cue in KCMO you’re missing out on a lot of other great stuff.
To this list of attractions allow us to add Provis Coffee Roasters, which is now roasting in KC and plans to open an expansive full-service coffee bar later this summer. Sometimes on Build-Outs we feature polished cafes that are ready to serve, but we especially love these early glimpses of coffee bars that are still under construction, and waiting to be born. Let’s take a closer look.
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
As told to Sprudge by Randall Buchanan.
For those who aren’t familiar, will you tell us about your company?
Provis Roasters is a roastery and cafe in Kansas City, Missouri, founded with a singular mission: bringing specialty-grade, competition-level coffee back to our city. We began roasting earlier this year out of a facility featuring an SCA-certified coffee lab, and we’ll be opening a 6,000-square-foot two-story brick-and-mortar location in just a few months.
Our work is built on four values we believe are too often overlooked in the coffee world: craftsmanship, hospitality, beauty, and stories. Those values shape everything we do—how we source our beans, how we design our cafe, how we treat our customers, and how we prioritize our staff.
We launched Provis to the public just over a month ago to a response that exceeded every expectation. We blew past our initial sales goals, sold hundreds of bags in the first few days, and watched several of our reserve series offerings sell out quickly. We source directly from world-class producers like Edward Norena and Juliana Guevara, and when we started the company, we gave our roaster one instruction: forget the budget and pick the very best beans you could ever dream of roasting. That uncompromising standard is exactly what we want to bring to specialty coffee, not just in Kansas City but beyond.
Can you tell us a bit about the new space?
The new space is located in the heart of North Kansas City and will have two floors. We will have tons of comfortable seating with plenty of outlets and a fire place to hone in on the guest experience. The upstairs will have a cupping lab that can be rented out for conference room space as well as a single-group Slayer for slow bar Saturdays.
What’s your approach to coffee?
My philosophy over the years has been to be approachable to all walks of life looking for a good cup of coffee. I’ve developed many producer relationships throughout my career and that has helped tell the seed story to anyone experiencing my program. At Provis we are focused on bringing in rare varieties, experimental processes, and highlightable producer coffees direct from farm. We want to leave all pretentiousness aside, and keep the approachability so that our guests can feel free to ask questions and dive into what we have to offer.
Any machines, coffees, special equipment lined up?
We are excited to have a La Marzocco Strada, Poursteady, and upstairs Slayer for slow bar Saturdays.
How is your project considering sustainability? What’s your hopeful target opening date/month?
August 1st 2026
Thank you!
Thank you!
The 2026 Build-outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco.
