To start a coffee business in the Philippines, lock in compliance, location economics, and solid supply before branding. Choose structure (DTI sole prop, SEC corp/partnership), secure Barangay Clearance, Mayor’s Permit, BIR registration (OR/Invoices, POS accreditation), and Sanitary Permit with staff health certificates; cafés also need BFP Fire Safety Inspection, while roasters/repackers require an FDA LTO and, if importing green beans, a BPI plant import permit. Build your P&L: typical startup capital is ₱500k–₱2M for a 25–60 m² café; target beverage COGS under 25% and 65–70% gross margin. Site selection: prioritize 500–1,200 foot traffic, stable 220V power with a 30–60A dedicated line, water potability test, and lease terms of 3–5 years with fit-out grace. Equipment: 2‑group 3–5 kW espresso machine, 64–83 mm burr grinder, 3‑stage filtration; if roasting, a 1–5 kg roaster and ventilation compliant with local ordinances. Supply: source Arabica/Robusta from Benguet, Sagada, Bukidnon, Mt. Apo; set standing orders and QC protocols. Decide VAT vs Non‑VAT (₱3M threshold) with your accountant and enroll in eFPS; file payroll and DOLE compliance. Launch playbook: claim Google Business Profile, run hyperlocal FB/TikTok ads, partner with GrabFood/Foodpanda, and use a recipe‑locked POS. Train baristas on dialing‑in, milk texturing, and waste controls to protect margins.
