Launching your own coffee brand in Switzerland hinges on fast regulatory alignment and a tight go-to-market plan: register your food business with your cantonal authority (Kantonschemikeramt), implement HACCP, and label per the Swiss Food Information Ordinance (LIV/OIDAI)—net quantity, ingredients, best-before, lot, origin, operator—at minimum in German/French/Italian at point of sale. Use the Swissness Ordinance correctly: you cannot use the Swiss cross or claim “Swiss” origin for beans; say “Roasted in Switzerland.” Choose production: contract roast with a Swiss white‑label partner for speed, or invest in a 5–15 kg roaster; budget 12–15% roast weight loss, nitrogen flush, OTR <1 cc/m²/day, and one‑way valves. Set pricing from a unit economics model: green CHF 6–12/kg, packaging CHF 0.35–0.70, fulfillment CHF 2–4; target ~70% gross margin D2C and 45–55% wholesale. VAT is 2.6% for food; verify customs duties via Tares if importing. For compliance and conversions, prioritize: bilingual labels, clear roast date and grind, cupping notes, and brew ratio. Distribution that works in CH: D2C with TWINT/PostFinance, office subscriptions, specialty cafés, farm shops, and marketplaces; pitch Coop/Migros only once you can supply EDI, GS1 barcodes, and 95% OTIF. If launching capsules, avoid brand use, confirm compatibility claims, and test extraction yield across brew methods.
