To launch your own coffee brand in Seoul, secure the right licenses first: business registration (NTS/HomeTax), food manufacturing/processing permit from your gu office (for roasting/packaging), and an e-commerce report (통신판매업) for online sales. Decide your model early—own roaster (5–15 kg) or OEM with a local toll roaster—based on MOQ (typically 30–60 kg per SKU), QA control, and cashflow. Source green beans via established importers near Incheon for traceability and stable supply; lock profiles with sample roasts, cupping scores, and water tuned to 80–120 ppm TDS, 40–70 ppm alkalinity using BWT/Everpure. Specify packaging: one‑way valve bags, lot/roast date, origin, net weight, and compliant Korean labels; target 200 g retail, 1 kg wholesale. Price with discipline: COGS <=35%, retail 16,000–22,000 KRW per 200 g, wholesale 40–50% off. Validate demand with Seongsu/Hongdae pop‑ups, Naver Place reviews, Kakao Channel, and SmartStore; invest in a seasonal roast calendar and consistent sensory language. For cafés, prioritize water, grinder alignment, and bar flow; for DTC, 24‑hour fulfillment and roast‑to‑ship SLAs. Protect your IP (KIPO search), register your brand on Naver, and differentiate with Seoul‑specific collaborations and limited lots. Launch, measure LTV/CAC weekly, and iterate. Choose a flagship neighborhood and secure wholesale with offices, studios, and nearby tenants.
