To start your coffee brand in Austria, move on operations: secure a roasting location with ventilation, fire safety sign-off, and odor control, register your food business (Gewerbeanmeldung) with the district authority, and implement a HACCP plan before production. If importing green beans, obtain an EORI, classify goods under TARIC 0901, arrange phytosanitary docs, and book customs clearance; negotiate FOB/CIF and quality specs (screen size, moisture, crop year) in the contract. Label in German per EU FIC: product name, net weight, best-before, batch/lot, business name and address, storage/prep guidance; add grind level and roast date for credibility; secure barcodes via GS1 Austria. License packaging under Austria’s EPR scheme (e.g., ARA/Interzero) and report volumes; choose recyclable bags with degassing valves. Price with real costs: green + freight + 12–18% roast loss + packaging + EPR fees + roasting energy + labor + fulfillment (3–4 € domestic) + payment fees; set wholesale at 50–60% of RRP. Offer EPS, Sofort/Klarna, and card at checkout; ship with Österreichische Post/DPD. Validate your profiles by cupping with SCA Austria, pitch cafés in Vienna/Graz/Linz with clear brew specs and margins, run German-language subscriptions, and launch at Vienna Coffee Festival; track repeat purchase, CAC, and brew performance to iterate.
