To start your coffee brand in Boston, secure compliant production, distribution, and a location that supports venting and power. Decide on production: rent time at a commercial co‑roasting facility or build a roastery; the latter needs Boston Fire Department permits for gas/electrical and exhaust/afterburner, plus ISD building/zoning approvals. For packaged/wholesale, obtain a Massachusetts DPH Wholesale Food Establishment license; if serving drinks, add a Boston Public Health Commission food permit and a Common Victualler License (Boston Licensing Board). Maintain at least one ServSafe Manager and MA Allergen Awareness certification. Form your LLC with the Secretary of the Commonwealth, get an EIN, register on MassTaxConnect; collect 7.0% meals tax on prepared coffee (packaged beans non‑taxable). Label bags to FDA standards: statement of identity, net weight (oz and g), business name/address, ingredients, and a roast/lot code; small businesses may claim the nutrition facts exemption unless making nutrient claims. Go‑to‑market: pilot 1–5 kg batches, cup weekly, lock 3–6 months green inventory from East‑coast importers, and launch DTC (Shopify + USPS Cubic), wholesale to cafés/offices, and farmers markets (BPHC temporary food permit). Target Back Bay/Fenway/Seaport for pop‑ups; budget $10–25k lean or $250–500k for café/roastery, keep COGS <35%, roast yield 14–18%, and drive >30% subscription repeat.
