To start a coffee shop in Colombia, validate demand, secure permits, and lock reliable specialty-coffee supply before you sign a lease. Run a 5–7 day pop‑up or cart on the exact block; target 250–400 pedestrians/hour and a 3–5% conversion to confirm daily volume. Choose neighborhoods with consistent daytime traffic (estratos 4–6 for premium pricing; near universities for volume). Define a focused concept (single‑origin bar, fast grab‑and‑go, or café‑bar) and set prices so beverage COGS ≤25% and food ≤30% (Bogotá/Medellín cappuccino: COP 8,000–12,000). Source 84+ SCA lots via trusted roasters or cooperatives (e.g., Coocentral, Racafé); lock three‑month supply, roast date ≤10 days. Water 75–150 ppm, espresso machine 2‑group + 65–83 mm grinder; budget COP 40–70M for equipment and filtration; ensure 220V, 30–40A, and drainage. Register a SAS, obtain RUT with DIAN, enable facturación electrónica; verify Uso del Suelo with planning, get concepto sanitario from the Secretaría de Salud (INVIMA norms for handling/labeling), and pass Bomberos safety. Hire two baristas plus floater; payroll runs ~+53% above salary for seguridad social. Launch with Google Business Profile, Instagram Reels, and opening promos; aim for 120–150 drinks/day, rent ≤12% of revenue, and a 60‑day preopening critical path. Track waste, dial recipes, and iterate weekly ruthlessly.
