To start a coffee brand in Argentina fast—and legally—decide first between importing beans/finished coffee (NCM 0901) via SIRA or roasting/packing locally under your own RNE/RNPA; this choice sets cost, lead time, and cash-flow under FX controls. Form an SRL or SAS, get CUIT and AFIP e-invoicing, register IIBB, then secure facility habilitación, BPM/POES, and RNE; file RNPA for each SKU with CAA-compliant Spanish labels: product name (café tostado vs café torrado), net weight, lot, origin, best-before, nutrition table, and responsible establishment. If importing, line up a despachante, anticipate SIRA approvals and BCRA access to USD, and model duties+IVA (21%) and logistics via Buenos Aires port; if local, contract a certified toll roaster to launch in weeks using their RNE while you obtain your own. Packaging that preserves aroma (valved bags, nitrogen flush) is standard; specify grind by brew method and roast profile for Argentina’s espresso-heavy palate while offering lighter, third‑wave options for Palermo/Córdoba/Rosario. For organic or Fair Trade claims, use SENASA-recognized certifiers (OIA, LETIS). Price with monthly inflation, include reseller margins (25–40%), and negotiate payment terms. Sell via Mercado Libre, Tiendanube, and horeca distributors; sample aggressively, run cuppings, and track repeat rates, CAC, and sell‑through per SKU monthly by channel.
