To launch your own coffee brand in France fast—and compliantly—start by choosing an SAS/SASU and filing your trademark with INPI (classes 30, 35, 43) while securing supplier contracts for green beans under HS 0901 and an EORI for imports. Register as a food business with the DDPP/DGCCRF, implement HACCP and a Plan de Maîtrise Sanitaire, and set up traceability/recall by lot. Labels must meet EU INCO 1169/2011: sales name, net quantity, ingredients (if blends/additives), allergens, origin (when claimed), lot, DDM, storage, roaster address; add Triman and Info‑Tri, and join a REP scheme (e.g., CITEO). Pick a positioning (specialty vs mainstream) and build a tight SKU set: espresso blend, single-origin filter, decaf; roast weekly, nitrogen-flush or valve-pack in recyclable mono‑material 250 g/1 kg. For importing, leverage preferential tariffs where available, test for contaminants vs EU MRLs, and use bonded warehousing to optimize VAT cash flow. For production, spec a 5–15 kg roaster, emissions control, moisture/aw density meters, and QC cupping; verify local zoning/permits. Go-to-market: D2C with subscriptions and 48‑hour delivery; wholesale to CHR with equipment service contracts; Amazon/epiceries fines for reach. Price to ~60% D2C gross margin/40% wholesale; validate with pilot drops and barista partnerships and track repeat purchase KPIs monthly.
