To launch your own coffee brand in Wisconsin, choose among three production paths: home-based direct sales under Act 101 (roasted coffee qualifies), a DATCP-licensed food processing plant for wholesale/e‑commerce, or contract/private‑label roasting. For home/direct, label each bag with identity (roasted coffee), net weight in US/metric (e.g., 12 oz [340 g]), your name/address, ingredients if flavored, and a lot/roast date; selling to retailers or across state lines triggers DATCP plant licensing and FDA facility registration (unless majority retail). Plan for fire/zoning approvals, DNR emissions, and product liability insurance ($1M/2M). Source 1–3 x 60–70 kg bags from importers; expect 15–20% roast shrink. Start on a 5–15 kg roaster or rent roaster time; install UL/ETL equipment, chaff/dust controls (NFPA 652), and venting/afterburner if needed. Price with landed green + shrink + packaging + labor + freight; target ~70% gross margin DTC and 50% wholesale. Use valve bags, nitrogen flush optional; print roast date and batch code. Whole bean peak: 4–6 weeks; ground: 1–2 weeks—offer subscriptions. Secure a Wisconsin seller’s permit; packaged beans are generally tax‑exempt, brewed drinks taxable. Add UPCs (GS1) for grocery, join DATCP’s Something Special from Wisconsin program, and sell via co‑ops, farmers markets, cafes, and Shopify with USPS Priority Cubic.
