Local Roasters Coffee - Wichita, KS

This organically grown Ethiopian Limu comes from the Burka Gudina Estate. The estate uses 150 hectares of farmland for coffee production and employs 120 people during the peak season. We love small farms and we absolutely love this Ethiopia here at Local Roasters! The complexity that this coffee shows is truly unique. Bright, but with well balanced acidity, this cup starts with strong notes of blueberry on the nose. Gently turning into notes of pineapple, strawberry cake, velvety dark chocolate, and sweet orange citrus on the tongue. This is an incredibly sweet cup. There’s even some floral notes, very much like wild honeysuckle, along with a strong black tea note on the back end. With its light medium body, it really lets all of this complexity shine. Accompanied by a creamy mouthfeel, you get an incredibly smooth and lingering finish.

While coffee from Ecuador is one of the more elusive origins, most likely due to logistics and high production costs, they do produce some incredible premium microlot coffees. This lot comes from small farms where each producer has their own micro-mill to carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on cement patios and raised beds. This high altitude coffee produces a rich and very complex cup. Starting off juicy, you pick up on notes of sweet raspberry, Fuji apple, and a hint of grape. Its medium body is buttery, rich, and is accompanied by a creamy mouthfeel. The front end melds into its incredibly smooth finish, with notes of dark chocolate and a lingering sweetness. This cup will leave you wishing it was perpetually full, so get it while you can!

This Ethiopian coffee is absolutely exquisite! A natural processed, heirloom variety coffee, grown at elevations between 1900 and 2200 MASL. This results in a truly complex cup. It opens up with a wonderful note of blueberry on the nose, accompanied by notes of strawberry and peach. This cup has a light medium body that presents notes of sweet chocolate and caramel, and gives way to its wonderfully creamy mouthfeel. Last but not least, its finish is silky smooth, with a subtle floral note of honeysuckle.

We treat flavored coffee a little bit different around the shop. Each flavoring is carefully paired with a specific coffee and roast that truly brings out the best of each flavor, while still letting the coffee itself shine through. This Toasted Hazelnut truly tastes like toasted hazelnuts! We used a light medium roast for this one, and it shines beautifully. A medium bodied, rich, and smooth cup that is sure not to disappoint those who are on the search for a great cup of flavored coffee! Even if your not a fan of flavored coffee, this might be a bridge that you can cross with those who are on the other side.

This is a natural honey processed coffee. Its unique process uses much less water, and additionally, because it has a much shorter fermentation period, develops an acidity between natural and washed coffees, which makes the acidity very well balanced. This flavorful coffee has a subtle bright note of raspberry honey up front, as well as hints of tropical fruit. These are accompanied by a medium body with a strong note of roasted almond. It finishes creamy and smooth with big notes of dark chocolate covered toffee and just a hint of earthiness. A perfect morning cup that is great straight, or with a bit of cream and a dash of brown sugar.

This Honduran coffee hails from the Guama Danta region, which has the highest productivity of all 15 coffee producing departments of Honduras. Surrounded by hills and pine forests, high in the mountains with red, clay soil, this region contains almost every possible microclimate, making for some nuanced, complex cups. This coffee is no exception. On the front end, you pick up on subtle brightness, well-balanced acidity, and a touch of sweetness. The body is very rich, with notes of creamy, nutty dark chocolate. It finishes with just a bit of earthiness, but remains very mellow and smooth, as well as letting that creaminess linger on the palate long after your cup is gone.

This Bourbon variety was produced by Kinini in conjunction with 421 smallholders from the communities of Kunda Kawa Kabuye, Rusiga Cooperative, Murwintare of Women's Association in Coffee. 10% of the profits from this coffee go to Kinini's charity in Musenyi that helps to improve the lives of the villagers and the most vulnerable orphans and widows. On top of all the good this coffee is doing for villagers and farmers of the community, it is also an incredibly elegant cup! With some subtle brightness, you get a pleasing black currant note up front. It has a medium body, with rich dark chocolate notes and some nice maltiness. The mouthfeel is silky and a bit creamy, with a pleasantly smooth finish.

This coffee is an altered copy of a blend Colby had made in the past, but has now had enough of each coffee to produce a few batches. Just in time for you to enjoy while being stuck at home! A rich cup with notes of roasted almond on the front end. Notes of woody mahogany accompany its medium heavy body and creamy mouthfeel. Finishing strong and smooth, with notes of earthy dark chocolate. For those who like their coffee a bit darker, you're sure to enjoy this blend.

This is a strictly high grown (SHG), European prep (EP) grade, washed coffee from the Union Cantinil municipality located in the Huehuetenango department of Guatemala. There are as many as 76 small producers, with farms averaging 1.5 hectares in size, that contribute to this lot. varieties harvested include Bourbon, Caturra, Typica, and Catuai. This coffee has subtle complexity to it. Starting a bit bright, with notes of citrus on the tip of the tongue. Soon turning rich and woody, with notes of roasted mahogany. You will notice notes of sweet caramel mixed into a bit of subtle smokiness, as well as some notes of tobacco leaf. It has a medium heavy body, accompanied by a creamy mouthfeel. The finish is smooth and retains the richness of the coffee, letting those heavy notes and more sweet notes linger together very pleasantly on the tongue.

This fair trade, organically grown coffee is sourced from family-owned farms. These farms were organized around Agraria de Productores Ecologicos San Ignacio LTDA (APESI), which was established in 2011 to support organic coffee producers in the region of Cajamarca, Peru. APESI provides training and financing, aimed at improving coffee quality and yields to increase farmer earnings. This Peruvian coffee is low in acidity and has a very complex, and unique, flavor that is very well balanced. On the front end, you pick up on a bright note of bergamot. Soon followed by notes of chamomile, with a subtle note of marshmallow sweetness. All of this sits nicely in its rich body, accompanied by notes of sweet chocolate. The mouthfeel is creamy, and the finish is incredibly smooth, with its complex flavor lingering on the palate.

This coffee, crafted from fully traceable sources of supply in Embu, Kirinyaga and Nyeri counties, epitomizes a great Kenyan coffee. Smallholder farmers, each with around 200 trees, work together in co-ops. Each co-op owns wet mills to process the cherries and receives freshly picked, ripe cherries from their member farmers throughout the harvest season. Disc pulping and separation are followed by 12- to 24-hours of dry fermentation, then to washing and overnight underwater soaking. The resulting parchment coffee is very clean and full of the flavor. With mild acidity, this coffee has a subtle note of orange zest up front, immediately followed by a buttery chocolate note that settles nicely in its medium body. It has a creamy mouthfeel and finishes smooth with a bit of a caramel note. This Kenyan coffee is great on its own, but takes cream and sugar wonderfully.

This top lot Colombian coffee hails from the Timaná municipality of South Huila. Grown in the mountain valley of the Magdalena river, between the two main branches of the Colombian Andes, this region provides exceptional weather patterns for coffee cultivation. It is grown between elevations of 1,600 and 1,950 MASL and is a washed process coffee. The cherries are pulped and fermented for 16-24 hours, and are then both sun dried and mechanically dried until the optimum moisture content is reached. This coffee has impressive tasting notes, and we’ve really come to love it here in the shop. This cup opens with notes of plum brightness, a bit of cherry, and the sweet taste of honey. Its medium, rich body is accompanied by notes of deep, dark cocoa, with a very clean, smooth finish.

This Costa Rica Black Honey is sourced from a family-owned farm located in the canton of San Ramon within the province of Alajuela, Costa Rica. The 22-acre farm is owned and managed by Olman Vargas. Olman uses his own micro-mill where cherry selection, depulping, and drying are meticulously executed. This honey processed coffee is an example of precisely executed methods of drying coffee while the mucilage remains attached to the bean. This reduces water consumption by eliminating the need to wash the mucilage from the bean. The process reduces the environmental impact, and at the same time, preserves an expressive cup profile. The cup really backs up this process. On the front end, you pick up peach like sweetness on the nose, which is accompanied by a bittersweet note of orange rind. The body is big and has a bit of woody earthiness, with a strong note of cedar and bittersweet chocolate. This cup has a very creamy mouthfeel, and a nice lingering finish. As this cup starts to cool, the earthiness begins to disappear and it becomes even creamier. The peach note becomes even more upfront, making it taste a bit more like peaches and cream, while also giving it an even smoother back end. This Costa Rica Black Honey makes for a really great morning cup.

This washed Colombian Supremo is a grade 17/18 European Prep coffee, and we're quite fond of it here at Local Roasters. This clean cup has a tinge of brightness on the front end, with a note of Plum, or plum skin rather, giving it just the slightest tang on the tip of the tongue before settling in to notes of almond nuttiness along side its creamy mouthfeel. Its medium heavy body is surrounded by notes of dark chocolate. There are even notes of vanilla that peak out occasionally within it's body. Finishing very smooth, it tends to linger for a bit on the palate pleasantly. A wonderful cold morning coffee. Or you know...whenever!

This decaf is a Royal Select Water Processed coffee, making for a super clean cup. It’s straight-forward mild acidity and richness starts off with a sweet, caramel note. Then, The Decaf Guatemala quickly develops a hint of spiciness in its incredible rich body, with a creamy mouthfeel. It then develops notes of cacao, bittersweet, yet still wonderfully smooth in its finish. This cup is great black, but it takes to cream and sugar very well.

For those of you who need to get all the things done, and we mean ALL the things, Local Roasters has you covered! Caffeine Freak is jacked up with ONE AND A HALF times the caffeine as your normal coffee!!! Part of our Artist Series Coffees, the label was designed by none other than the fantastic Dustin Parker himself! A portion of every bag sold goes back to Dustin for his artistic contribution to this project. Caffeine Freak is blended with two Arabica coffees and one Robusta coffee. This cup not only has enough caffeine to help you get your dissertation completed in a 24 hour period, not to mention pull a house with a rope from one state to the next, but it also has incredible flavor! With medium acidity, it opens up with notes of blueberry, alongside sweet notes of caramel. Soon thereafter, you pick up on lush floral notes of wild honeysuckle with a rich medium body. This coffee has a creamy mouthfeel and a smooth finish. Coffee so good, you might just forget what you're drinking, but you know... don't.

While coffee from Ecuador is one of the more elusive origins, most likely due to logistics and high production costs, they do produce some incredible premium microlot coffees. This lot comes from small farms where each producer has their own micro-mill to carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on cement patios and raised beds. This high altitude coffee produces a rich and very complex cup. Starting off juicy, you pick up on notes of sweet raspberry, Fuji apple, and a hint of grape. Its medium body is buttery, rich, and is accompanied by a creamy mouthfeel. The front end melds into its incredibly smooth finish, with notes of dark chocolate and a lingering sweetness. This cup will leave you wishing it was perpetually full, so get it while you can!

Who turned out the lights?! Well, we did! This extremely dark roast is a blend of three different coffees that uniquely compliment each other. On the front end, it starts off very smoky and robust, with very low acidity. Soon, you dig a little deeper into its intense body. It reveals some rich, dark chocolate notes, as well as some rye-like earthiness for its assertive, yet nice and smooth, finish.

Bringing something different to the table, as well as keeping some of the wonderful things about a traditional espresso roast, can be a bit tricky, but we are doing just that with our Modernist Espresso! This dark roast coffee is sure to please, no matter which side of the fence you’re on. This starts as a robust cup with a nice hazelnut note and low acidity. Then, quickly dives into an incredibly velvety, deeply rich body with subtle smokey notes. It finishes very smooth, with a note of brown sugar that intertwines sweetly with that velvety mouthfeel, lingering most pleasingly. There’s a bit of wonderful complexity here, and complexity in a dark espresso roast can be hard to come by. Well, at least it used to be!

This unique blend of Honduran, Costa Rican, and Colombian coffees give you an extremely well balanced, complex, bold, and incredibly smooth cup. On the front end, you get very subtle acidity, accompanied by notes of toast and caramel. It then opens up to a very rich and creamy body, with some nice dark chocolate notes. It finishes mellow and smooth, with a very subtle hint of tanginess that lingers pleasantly on the palate. If you think you don’t like darker coffees, we aim to change your mind with this one!

This coffee is an altered copy of a blend Colby had made in the past, but has now had enough of each coffee to produce a few batches. Just in time for you to enjoy while being stuck at home! A rich cup with notes of roasted almond on the front end. Notes of woody mahogany accompany its medium heavy body and creamy mouthfeel. Finishing strong and smooth, with notes of earthy dark chocolate. For those who like their coffee a bit darker, you're sure to enjoy this blend.

We did it! An exquisite dark decaf coffee is finally here for your enjoyment. We work hard to make decaf coffees that taste like... well, coffee! This one is no exception. Our Decaf Espresso is a blend of Colombian and Guatemalan decaf coffees. Up front, you pick up on notes of hazelnut. Soon followed by notes of brown sugar, a touch of smokiness, and a creamy mouthfeel that mingles around in its rich and full body. The finish is very smooth, accompanied by notes of dark chocolate that linger on the palate. This cup will keep you wondering if you’re even drinking decaf. Which, after all, is the way it should be.

We did it! An exquisite dark decaf coffee is finally here for your enjoyment. We work hard to make decaf coffees that taste like... well, coffee! This one is no exception. Our Decaf Espresso is a blend of Colombian and Guatemalan decaf coffees. Up front, you pick up on notes of hazelnut. Soon followed by notes of brown sugar, a touch of smokiness, and a creamy mouthfeel that mingles around in its rich and full body. The finish is very smooth, accompanied by notes of dark chocolate that linger on the palate. This cup will keep you wondering if you’re even drinking decaf. Which, after all, is the way it should be.

This decaf is a Royal Select Water Processed coffee, making for a super clean cup. It’s straight-forward mild acidity and richness starts off with a sweet, caramel note. Then, The Decaf Guatemala quickly develops a hint of spiciness in its incredible rich body, with a creamy mouthfeel. It then develops notes of cacao, bittersweet, yet still wonderfully smooth in its finish. This cup is great black, but it takes to cream and sugar very well.

We did it! An exquisite dark decaf coffee is finally here for your enjoyment. We work hard to make decaf coffees that taste like... well, coffee! This one is no exception. Our Decaf Espresso is a blend of Colombian and Guatemalan decaf coffees. Up front, you pick up on notes of hazelnut. Soon followed by notes of brown sugar, a touch of smokiness, and a creamy mouthfeel that mingles around in its rich and full body. The finish is very smooth, accompanied by notes of dark chocolate that linger on the palate. This cup will keep you wondering if you’re even drinking decaf. Which, after all, is the way it should be.