To launch your own coffee brand in Iceland, start by forming an ehf (private limited) for liability and retailer confidence, then register with RSK for tax and VAT once taxable turnover exceeds ISK 2,000,000 in any 12 months. Secure a MAST-approved food premise and HACCP plan for roasting/packing; get municipal permits for gas or 3‑phase 400V power, proper flue/filtration, and fire safety, and arrange chaff/waste disposal with Sorpa. If importing beans, use HS 0901 codes; green coffee typically needs a phytosanitary certificate, while roasted is generally exempt; clear customs via Tollur with accurate origin and commercial invoice. Label retail packs in Icelandic per EEA rules: product name, net weight, roast date/lot code, best‑before, storage, country of origin, importer/producer, and allergens (coffee has none) – add brewing grind guidance for Moccamaster/espresso. Choose light–medium Nordic roast profiles, note Icelandic water is soft and tailor grind/brew guidance accordingly, and target 14–18% roast loss for consistency. Price for Icelandic costs: aim for 55–65% gross margin; wholesale discounts 25–35%; GS1 barcodes are expected. Sell via cafés, specialty grocers and e‑commerce; ship with Pósturinn or Dropp; take payments via Borgun or Salt Pay. Protect your brand with an ISIPO trademark and a .is domain via ISNIC.
