To launch your own coffee brand in Nepal, move on three fronts: compliance, supply, and market fit. Register a Pvt. Ltd. at the Office of Company Registrar, secure PAN/VAT at the Inland Revenue Department, and apply for a food business permit with DFTQC for roasting/packaging; design your site for GMP/HACCP readiness (cleanable surfaces, ventilation, smoke control/afterburner, pest plan, water testing). Source traceable Himalayan Arabica from NTCDB-linked cooperatives in Gulmi, Palpa, Kaski, or Lalitpur at 1,000–1,600 m; target moisture 10–12%, water activity ≤0.60. Build QC: sample roaster, colorimeter, moisture meter, profile logging, SCA cupping; develop 2–3 SKUs (espresso, filter, milk-forward) with roast development 60–90 s past first crack. Package in 3-layer, one-way-valve bags with nitrogen flush; print bilingual labels showing origin, altitude, process, roast date, grind, net weight, batch/lot and contact/price per labeling rules. Price for Nepal’s specialty segment: NPR 800–1,200 per 250 g (single-origin), NPR 450–700 (house blend). Sell D2C via site + Daraz + subscriptions; accept eSewa/Khalti + Fonepay QR; place wholesale in Kathmandu/Pokhara cafes, hotels, and corporate gifting. Budget NPR 2–5 million for a 1–5 kg roaster, grinder, sealer, and QC kit. For export, align to SCA 80+, register with TEPC, and add phytosanitary docs for green coffee.
