To start your coffee brand in France, lock in four pillars fast: legal setup, compliant production, defensible brand, and distribution moves volume. Choose a structure aligned to risk and funding (micro‑entreprise to test, SASU/SARL to scale), obtain a SIREN/SIRET, NAF 1083Z/4637Z, and an EORI for imports; file your trademark with INPI (classes 30, 35, optionally 43) after a clearance search. Source beans via a broker or direct: insist on contracts specifying harvest, grade, moisture, and logistics (Incoterms, quality tolerance, replacements); if importing, arrange phytosanitary documentation as required, customs brokerage, and ICS2 data. Set up roasting/packing with a PMS/HACCP, traceability one‑up/one‑down, and ventilation/odor control; register your food activity with the DDPP. Labels in French must include net weight, ingredient “café 100 %,” origin or blend policy, lot, DDM, operator address, and Info‑tri/Triman; pay CITEO eco‑contribution and use GS1 barcodes for retail. Price with TVA rules (retail coffee 5.5%; on‑premise drinks 10%) and protect margin with freight, duties, waste, and return allowances. Launch D2C (Shopify + Colissimo), wholesale to cavistes/épiceries/coffee shops, and pitch chains with EDI and rate cards. Differentiate with roast profiles, transparency stories backed by cupping scores, and consistent lead times under 72 hours. Secure insurance and a good accountant.
