To start a coffee business in Argentina, decide first between a small Monotributo setup or a full Responsable Inscripto with SRL/SA—most cafés outgrow Monotributo fast—then obtain a CUIT with AFIP, register Ingresos Brutos with your province/city (AGIP in CABA or ARBA in PBA), enable electronic invoicing, and open an interoperable QR/POS account. Secure municipal habilitación comercial and sanitaria, plans signed by a matriculated architect, fire safety (matafuegos, emergency exit), bathroom compliance, and food-handler cards (Carnet de Manipulador); apply BPM and basic HACCP. If you roast or package, add RNE for the plant and RNPA for each SKU; roasting may require environmental approval (e.g., APRA in CABA) and proper extraction. Source beans from reputable tostadores or import green coffee (NCM 0901) via a despachante using SIRA; budget for IVA, duties, and logistics. Choose a location with correct zoning, 6–10 kW electrical capacity, water filtration, and drainage; spec a 2–3 group espresso machine, grinder with low retention, and preventive maintenance. Hire legally under UTHGRA, register staff with AFIP, ART, and obra social; total labor burden often +60%. Engineer pricing weekly amid inflation, keep beverage COGS under 30%, negotiate USD-linked rent caps, and drive demand via Google Maps, Instagram, and loyalty QR programs.
