To start your coffee brand in Montana, lock your model early—roastery-only with DTC/wholesale or cafe + roastery—and choose a site with gas capacity (150–300k BTU), dedicated exhaust, and light‑industrial zoning; most counties require a retail food license for cafes and a manufacturing license for packaged beans via your county sanitarian. Consult MT DEQ Air Quality before installing a roaster; plan for an afterburner or cyclone and coordinate fire code clearances, dust control, and make‑up air. Packaging must show product identity, net weight (oz/grams), business name/address, and a lot code; verify scales with Montana Weights & Measures. Skip cold brew unless you’ll fund a process authority review and HACCP plan. Build margins with a landed‑green + 15–20% roast loss + packaging + labor model, then price for 60% DTC and 45–50% wholesale gross margin; offer 12‑oz and 5‑lb SKUs with roast‑to‑order schedules (2–3 roasts/week). Use USPS Priority from Montana for 2–3 day national delivery, valved bags, and subscription billing; no statewide sales tax—watch resort‑area taxes. Apply to Made in Montana, target resort‑town grocers/cafes, and use county farmers markets with the correct permit. For sourcing, book seasonal spot lots, then lock 6–12‑month contracts once velocity is proven. Dial brew‑water minerals for consistency.
