To start a coffee business in Nepal, decide your model—café, kiosk, or roastery—then secure location, licenses, staffing, training, and supply in parallel to hit cashflow within 60–90 days. Validate demand via footfall counts (target >1,000 pedestrians/day) around Thamel or Jhamsikhel; negotiate rent-free fit‑out. Register at the Office of the Company Registrar, obtain PAN and (if turnover > NPR 5,000,000) VAT from IRD, get ward recommendation, municipal permit, DFTQC food license, fire clearance, and SSF enrollment. Source specialty Arabica (altitude 800–1,600 m) from cooperatives in Gulmi, Syangja, Palpa, or Kaski; demand moisture 10–12% and cupping ≥80. For cafés: budget NPR 10–35 lakh CAPEX—2‑group espresso machine NPR 3–8 lakh, grinder NPR 1–2 lakh, water filtration NPR 30–80k, inverter/backup; ensure NEA load and earthing. Set water to 75–150 ppm TDS, train baristas on dial‑in, milk steaming, and cleaning SOPs. Price to hit COGS ≤30%, labor 20–25%, rent ≤10%; in Kathmandu, espresso NPR 180–250, latte NPR 250–380. Accept Fonepay QR, eSewa, Khalti; list on Foodmandu/Bhojdeals; issue tax invoices. For roasters: get production permit, install exhaust, use food‑grade packaging with one‑way valve, Nepali labels (name, net weight, batch, MFD/EXP, MRP, address). Market with tastings and subscriptions; track daily P&L and weekly waste to adjust purchasing.
