To start a coffee brand in Canada, lock in compliance, sourcing, and go-to-market in that order. Register your business and sales tax (GST/HST once you exceed the $30,000 small-supplier threshold), then decide: roast in-house, use a co-packer, or private-label. If you import green coffee (HS 0901) or sell across provincial borders, you need a Safe Food for Canadians licence, a Preventive Control Plan, and traceability (lot codes; one-step forward/back). Package with food‑grade bags, a degassing valve, nitrogen flush if aiming for 6–12‑month shelf life, and heat seals. Labels: bilingual common name, net quantity in metric, dealer name/address, ingredients (100% coffee), lot code; Nutrition Facts is typically exempt for plain coffee—verify via CFIA tool. Use “Made in Canada from imported ingredients,” not “Product of Canada.” For Quebec, ensure French‑first packaging and marketing. Secure GS1 barcodes for retail, add roast date, and maintain batch records and a recall plan. Price using true COGS: green price + 13–18% roast loss, packaging, labour, freight, co‑pack fees, platform/fulfillment. Channel strategy: DTC subscriptions (Shopify + Canada Post), wholesale to independents, and Amazon.ca (meet FBA shelf‑life and labeling). Protect your brand with a CIPO trademark search and application; carry $2–5M product liability insurance and food premises approvals.
