To start a coffee business in Uruguay, lock your model (café, roastery, or both) and pick a high-footfall site (Montevideo’s Cordón, Pocitos, Ciudad Vieja; coastal towns boom Dec–Feb) before paperwork. Form as Unipersonal (solo) or SRL (partners), obtain RUT with DGI, enroll payroll at BPS, and secure the Habilitación Bromatológica from your Intendencia plus Fire Department clearance; baristas need Carné de Salud and food-handling cards. If roasting, install vented gas/electric roasters with certified exhaust, get a Bomberos sign-off, and notify the municipality; for imports, register as importer, hire a despachante, use HS 0901, and meet MERCOSUR labeling (Spanish name, origin, lot, expiry, net content, responsible party + RUT). Build prices with 22% IVA, card fees, and labor (Consejos de Salarios Grupo 12); move to electronic invoicing (CFE) when DGI thresholds are triggered. Source via local specialty importers or import Brazilian/Colombian greens; calibrate water (OSE) with filtration to 70–120 ppm, dial espresso to 1:2 in 25–30s, and design a 12–16 drink menu with 70% beverage margin and a UYU 250–400 target ticket. Equip a 2‑group 220V machine, on-demand grinder; plan preventive maintenance. Accept debit/credit and QR, list on Google/Instagram and PedidosYa, and expect Montevideo to soften in Jan–Feb—staff and inventory accordingly.
