To launch your own coffee brand in Spain, define a sharp market fit and build an operations stack that ships consistent quality fast. Pick a channel first: HORECA white-label for cafés and hotels, DTC retail on 250 g bags, or office subscriptions; each dictates roast profile, packaging, and margins. Decide make vs partner: contract-roast with a certified Spanish tostador (Q-grader, sample roasts, moisture/aw score sheets) or buy a 5–15 kg roaster and implement HACCP from day one. Register as a food operator (RGSEAA), get an EORI if importing green, and label per EU 1169/2011 in Spanish: net weight, ingredients “café”, lot, best-before, roaster address, grind, origin, and roast date. Source green via Iberian importers (e.g., Mare Terra, Falcon Iberia) to speed customs; target 84–86 SCA for entry specialty. Package with one-way valves; launch with two SKUs: a 70/30 Brazil–Colombia blend for milk drinks and a seasonal single-origin. Wholesale target: €12–16 per 1 kg ex-works; retail: €11–14 per 250 g. Use 3PL in Barcelona/Madrid for 24–48 h shipping; shelf-life 6–9 months. SEO for “café de especialidad España” and café owners; sample aggressively in Madrid/Barcelona, offer grinder calibration, water specs, and barista training to lock repeat orders. Track CAC, reorder cadence, waste.
