To launch your own coffee brand in Vermont, lock your unit economics and route-to-market before buying a roaster: target $5–6 COGS on a 12‑oz bag and price retail at $16–20, wholesale at 50% margin. Choose your production model—contract roast/private label for speed, or micro-roast in-house for control; verify sample roasts, moisture/density, and cupping scores with New England importers (Royal New England, Atlantic). Differentiate with a Vermont-forward angle (maple-finished lots, ski-town seasonal blends) and roast profiles that shine in cold-climate brewing. Use compostable, valve bags with nitrogen flush; print labels with origin, process, roast date, and batch. Keep inventory fresh: roast weekly, ship within 72 hours, and offer subscriptions with 4/8/12‑week cadences. Secure small-batch production space with 3‑phase power and proper venting, or partner with a co-roast facility; add VOF certification if pursuing USDA Organic. Sell where Vermont buys: co-ops (City Market, Hunger Mountain), ski resorts, farm stands, and summer markets; expect 15–20% slotting/intro discounts and provide barista training and brew specs. Online, enable USPS cubic shipping, regional flat rates, and branded unboxing. Gather reviews, publish brew guides, and capture emails in tasting flights. Track CAC:LTV, reorder velocity, and defect rates; iterate blends quarterly. Season for tourists; deepen winter wholesale ties.
