To launch your coffee brand in Texas, lock down compliance, sourcing, and go‑to‑market in this order. Form your entity, file a Texas Sales Tax Permit with the Comptroller, then choose one of three paths: Cottage Food (direct-to-consumer only; roasted coffee and dry tea allowed with Texas-required labeling and disclaimer), Retail Food Establishment (brick-and-mortar cafe), or DSHS Food Manufacturer License (roast/pack for wholesale or interstate shipping) plus FDA food facility registration and an FSVP program if importing. Secure a zoned space; plan roaster ventilation, fire suppression, and emissions compliance (check TCEQ Permit by Rule for small roasters). Build a food-safety plan with lot coding, supplier approvals, and recall procedure; add USDA Organic certification only if you will claim “organic.” Choose green coffee via importers or direct-trade contracts; set quality specs (screen size, moisture 10–12%, water activity ≤0.60, SCA score ≥84). Start on a shared roaster as needed to validate profiles; package with valves, roast date, net weight, origin, grind; nutrition panel exempt for single-ingredient coffee. Price for wholesale keystone (50% margin) and DTC 60–70% gross margin; add GS1 UPCs for retail. Collect sales tax on hot beverages; grocery coffee is exempt. Promote with Texas-roasted provenance, Q-grader cupping notes, and repeat-friendly subscriptions.
