Start your coffee business in Brazil by choosing the model—café, micro‑roastery, or export—and aligning structure and licensing to it: open an LTDA/SLU with CNPJ, opt for Simples Nacional if eligible, register municipal and state tax IDs (to issue NFC‑e/NF‑e), and pick CNAEs that cover cafeteria, roasting/packaging, and e‑commerce to allow growth. Secure zoning, the municipal Alvará de Funcionamento, Fire Department AVCB, and the Sanitary Permit per ANVISA good‑practices rules; roasteries also need MAPA registration for vegetal products and, in many cities, environmental/stack permits and an afterburner for smoke control. Fit‑out to spec: water treatment 70–150 ppm hardness, 2‑group espresso machine on a dedicated circuit, proper ventilation, grease trap, and segregated food‑flow. Build supply at origin via cooperatives or direct contracts with moisture 10–12%, screen 16+, SCA 82+ for specialty, and price using ICE “C” + differential; for exports, obtain RADAR, habilitate in Siscomex, use NCM 0901, and request MAPA phytosanitary certificates. Run the numbers: COGS on beverages 25–30%, rent ≤10% of gross, payroll 20–25%; negotiate Pix/credit MDR, and plan delivery via iFood/own channels. Timeline: 60–120 days for permits. Common pitfalls: inadequate chimney/odor control, wrong CNAE, and skipping good‑practice SOPs and staff training. Document processes, track KPIs, and iterate fast weekly.
