To start a coffee shop in Peru, lock down permits, supply, and site selection in that order: register your RUC with SUNAT, choose the Régimen MYPE Tributario (not RUS) to recover IGV on equipment, implement electronic invoicing (boleta/factura), then secure a Licencia de Funcionamiento, ITSE (seguridad), sign permit, and health cards (carnet de sanidad) for staff at your municipality. Pick a corner with daytime footfall—offices, universities, or tourist corridors in Lima, Arequipa, or Cusco—targeting rent ≤10–12% of projected revenue. Source washed and natural lots cupping 84+ from Cajamarca, Junín/Chanchamayo, Cusco/Quillabamba, or San Martín; contract at harvest, specify moisture 10–12%, screen 15+, and agree on delivery schedule and defects. Equip for throughput: 2‑group 220V machine (20–32A), 64–83 mm burr grinder, filtration or RO with 70–120 ppm hardness, 10–12 kW service, and a backup grinder. Start with a tight menu—espresso, two milk drinks, batch brew, and cold brew—and price to local willingness to pay (espresso S/8–10, cappuccino S/12–14). Train staff to SCA basics, set recipes, and track peak orders per hour. Accept Yape/Plin and cards (Niubiz/Culqi), claim Google Business Profile, and test break‑even: 120 tickets/day at S/14 average, 65% gross margin covers payroll, rent, utilities, and tax. Monitor COGS weekly and adjust.
