To set up a coffee shop in Colombia, prioritize entity formation, mandatory permits, location economics, and sourcing—you can open in 6–8 weeks. Form a SAS at the Cámara de Comercio, obtain RUT/NIT with DIAN, choose tax regime (Régimen Simple often consolidates ICA and 8% consumption tax), register for facturación electrónica, and open a business bank account. Secure land‑use approval (uso de suelo), sanitary sign‑off from the Secretaría de Salud, fire certificate (Bomberos), waste‑disposal contract, music license (Sayco/Acinpro), and food‑handler training. Select a POS that issues electronic invoices and supports card/QR wallets. Costing: target COGS 25–30% for beverages, 30–35% for pastries; keep rent under 12–15% of revenue and payroll under 25–30% (total burden often +30–40%). Break‑even = fixed monthly costs ÷ gross margin per ticket; in prime Bogotá or Medellín, expect COP 100–250M capex for fit‑out, equipment, initial working capital. Location decisions: weekday footfall, office/university mix, corner visibility, venting (if roasting), and delivery radius. Source traceable lots via licensed roasters or cooperatives (FNC network), standardize recipes by brew ratio (e.g., 1:2 espresso in 25–30s), and lock quality with water at 70–120 ppm hardness. Foreign owners: 100%; appoint a local‑ID legal representative for banking. Budget for contingencies and initial marketing launch costs.
