To start your coffee brand in Amsterdam, register with the Kamer van Koophandel (KvK), obtain a BTW/VAT number, and decide between roasting or using a Dutch white‑label roaster. If you roast, secure a compliant space (zoned for light industry), file an environmental “melding” under the Besluit activiteiten leefomgeving (Bal) via Omgevingsloket, and budget for three‑phase power, ventilation, and an afterburner/odor control to satisfy neighbors. Register your food business with the NVWA, implement HACCP, and meet EU 1169/2011 labeling: net weight, best‑before, allergens, storage, business name/address in the EU, lot code; add roast date, grind, origin, and process for specialty sales. For imports, get an EORI, use TARIC to verify duties (unroasted coffee typically 0%, roasted up to ~7.5%), and arrange ICS2 pre‑arrival data with your forwarder; maintain traceability per batch. If you serve on‑site, you’ll need a horeca exploitation permit from the municipality (plus terrace approval if applicable). Price with 9% VAT on beans/ground coffee, and design letterbox‑friendly 250 g packs (≤32 mm) to cut shipping via PostNL. Consider organic certification via Skal for “biologisch” claims; Fairtrade or Rainforest Alliance for retail buyers. Protect your brand with a BOIP Benelux trademark and target B2B cafés, offices, and subscriptions from launch.
