Starting a coffee business in Venezuela hinges on choosing a model—café, roastery, or export microlots—and locking permits, power, and supply fast. Register a company at the Registro Mercantil, obtain a RIF with SENIAT, open Bs/USD accounts, and secure your municipal Patente de Industria y Comercio plus Bomberos occupancy. For food handling, get the Permiso Sanitario de Funcionamiento (Ministerio de Salud); if you package roasted coffee, obtain a Registro Sanitario (INHRR) and implement BPM/HACCP. If you buy, transform, store, or distribute coffee, enroll with SUNAGRO (ex‑SADA) for agro‑food controls. Site your roastery for reliable 220V and gas, install filtration/softening for espresso, plan a generator and pest control. Source parchment/green from Lara, Portuguesa, Mérida or Táchira with written specs (moisture 10–12%, screen/defect counts, lot traceability) and pay in USD on delivery; contract hermetic bags and dry, cool storage. Label in Spanish per INN/COVENIN: product name, net weight, lot, origin, producer address/RIF, manufacture/expiry, and add GS1 barcodes. Price in USD with BCV reference, accept Bs via Pago Móvil/POS and USD/Zelle; issue fiscal invoices via máquina fiscal or authorized e‑invoicing. Budget IVA/municipal taxes and parafiscals. For export, add INSAI phytosanitary and a customs broker. Train baristas, cup weekly, and track yields, defects, and maintenance.
