To launch your own coffee brand in Argentina, lock down compliance and supply first: get a CUIT and tax status (Monotributo or Responsable Inscripto) with AFIP, secure your trademark at INPI, and obtain RNE (facility) and RNPA (product) via INAL to sell food legally. If importing green or roasted beans (HS 0901), work with a despachante to file SIRA, define your NCM, and obtain any INAL/SENASA sanitary permits required by origin; negotiate dollar-linked contracts to hedge FX. Decide between owning a roaster (gas habilitation, emissions, AGC/municipal permits) or using a habilitated toll-roaster; target consistent profiles and publish roast dates. Label per Código Alimentario Argentino: RNE/RNPA, lote, fecha de vencimiento, ingredientes/origen, información nutricional, neto en g, contacto; get EANs from GS1. Packaging matters: high-barrier bags with one-way valve, nitrogen flush, 250–1000 g formats. Build demand where specialty consumption is strongest (CABA, Córdoba, Rosario): wholesale to cafés/offices, retail via dietéticas/almacenes, and D2C with Tienda Nube + Mercado Pago + ship via Andreani/OCA. Price weekly, not monthly; roast in small batches to control freshness and cash. Differentiate with transparent sourcing (Brazil/Colombia/Micro-lots), SCA scores, and seasonal blends; validate with public cuppings and barista partnerships. Track KPIs: reorder rate, CAC, gross margin, DIO, retention cohort.
