Launch your own coffee brand in Colombia by locking in supply, quality control, and unit economics first: pick microregions (Huila, Nariño, Cauca) and processes (washed, honey, natural), cup with a Q Grader and target SCA 84+ lots, moisture 10–12% and water activity ≤0.60; contract microlots and a consistent blend component, and mill at a certified trilladora with density/color sorting, defect tolerance ≤3%. Pack green in 69 kg bags with GrainPro liners and negotiate FOB Cartagena or Buenaventura; compare EXW vs FOB vs DDP with your exporter, confirm HS 0901 and insurance. Decide where to roast: in Colombia (INVIMA-licensed plant, nitrogen-flush valve bags, export roasted with shelf-life testing) or in-market (lower risk, fresher to customer); lock a profile (Agtron 55–70), plan 12–18% roast loss, and validate extraction with water spec 50–80 ppm as CaCO3. Build pricing backwards: green + milling + export + freight + roast + packaging ($0.35–$0.70 per 12 oz) + fulfillment, then set SRP to land 55–65% gross margin wholesale 40–50%. Start with 2 SKUs (house blend + seasonal microlot), 250 g/12 oz units, QR-coded lot traceability, and preorder commitments from 10 cafés; ship in cases of 24, offer rotating subscriptions, and publish brew guides to accelerate repeat.
