To launch your own coffee brand in Vietnam, lock down compliance, supply, and channels in this order: company setup, brand protection, food approvals, production, then sales. Register an LLC via the National Business Registration Portal, add food production/retail business lines, and obtain a Food Safety Certificate for your facility (or use a certified contract roaster). File a trademark with IP Viet Nam (classes 30, 35, 43) before you print a single bag. For packaged coffee, complete product self-declarations under Decree 15/2018 and apply Vietnamese labels per Decree 43/2017/ND-CP (product name, ingredients, net weight, roast/pack dates, shelf life, origin, producer/importer, instructions, warnings, lot code). Source to spec: Robusta from Đắk Lắk/Gia Lai for body and crema, Arabica from Đà Lạt/Sơn La for acidity; require moisture ≤12.5%, screen size 16+, and SCA cupping ≥80 for specialty SKUs. Decide make vs toll-roast: if tolling, sign a QC-backed SLA (profile curves, batch size, water activity, variance limits) and insist on nitrogen flushing, one‑way valve bags, and batch retention samples. Add GS1 barcodes, e-invoices, and full traceability. Go-to-market fast via Shopee/Tiki/Lazada, modern trade, and HORECA; register your website/app with MOIT for e‑commerce. Build B2B with wholesale price lists, sample kits, and cupping events that convert.
