To launch your own coffee brand in Bolivia, lock down supply, compliance, and go‑to‑market in a 60‑day sprint. Source micro‑lots 84+ SCA from Caranavi and Los Yungas at 1,200–1,800 m; contract a beneficio seco for dry milling and moisture 10–12% with water activity <0.60, then toll‑roast in La Paz or Santa Cruz with a development ratio near 20–25% to suit dense high‑altitude beans. Register the company at FUNDEMPRESA, obtain your NIT with SIN, file sanitary registration for roasted/ground coffee with SENASAG, and secure your brand at SENAPI; for export readiness, open RUEX and align certificates of origin. Design Spanish labels listing product name (café tostado/ molido), net weight in g, lot and roast date, best‑before, country/region of origin, importer or producer name and NIT, and storage instructions; use 250–340 g foil bags with valves and print cupping notes, variety, altitude, process. Decide positioning: direct‑trade single origins versus blends, whole bean versus moka/espresso grind, and price bands; test roast profiles and packaging with cafés in La Paz, Cochabamba, and Santa Cruz. Sell via Instagram Shop and marketplace listings, plus B2B to cafés and offices; enable QR Simple and card payments, partner couriers, and build stories around farmers, traceability, and freshness.
