To start your coffee brand in New Mexico, lock down compliance, production, and sales channels in one plan. Form an LLC with the NM Secretary of State, obtain a NM Taxation & Revenue Department business tax ID via TAP, and charge destination-based Gross Receipts Tax (generally 5–9%) on in‑state sales. If roasting at home under the Homemade Food Act, complete an accredited food handler course and label “home produced”; for wholesale or interstate, roast in a permitted facility, register with FDA, and meet NM Environment Department Food Program requirements. Build labels that meet FPLA: identity, net weight (US/metric), ingredients, allergens, business name/address, roast date, and a batch/lot code for traceability. Engineer your roastery: confirm gas supply (e.g., 60–120k BTU for a 3–5 kg roaster), 240V power, code‑compliant venting, and, if required by local air rules, an afterburner; expect inspections for fire, hood, and zoning. Calibrate for high‑altitude roasting (Albuquerque ~5,300 ft): slightly lower charge temps, tighter airflow, and longer post‑crack development. Treat hard water to SCA targets (75–150 ppm TDS; alkalinity 40–70 ppm) using RO with blending. Price with GRT, freight from LA/Houston ports, and valve‑bag packaging. Launch via Albuquerque farmers markets, wholesale to cafes, and Shopify with email capture.
