To start your coffee brand in Italy, decide first whether to build a micro-roastery or launch via private-label, then align product (espresso-focused blends, moka grind, capsules) to your target channel (Ho.Re.Ca., retail, or D2C). Form an SRL and obtain a Partita IVA with ATECO codes for coffee roasting/wholesale; file SCIA to SUAP for food activity, implement HACCP, and secure emissions authorization for the roaster (Autorizzazione in via generale under D.Lgs. 152/2006). Source green coffee via importers in Trieste or Genoa; set specs (screen, moisture, defects) and cup to SCA 80+ for Arabicas; for classic Italian profiles, test 60/40 Arabica–Robusta at medium-dark roast. Choose packaging with one-way valves and nitrogen flushing; join CONAI and comply with EU 1169/2011 food information (Italian labeling, origin, net weight, best-before, lot, importer). If capsules, pick compatibility (Nespresso/ESE) and verify patent-safe formats; expect higher MOQs. Budget: €120k–€300k to equip a 5–15 kg roastery (burner, afterburner, grinder, destoner, sealer), or start with contract roasting from ~200–500 kg per SKU. Pricing: target 55–70% gross margin; IVA on roasted coffee typically 10%. Win distribution by partnering with regional Ho.Re.Ca. distributors, offering bar kits (cups, signage), and driving trials via tastings, subscriptions, and Amazon.it. Leverage PR with Italian trade fairs.
