To start a coffee brand in Peru, lock in traceable, farm‑direct supply and a lean roasting/packaging workflow that hits specialty benchmarks from day one. Target cooperatives and microlots in Cajamarca, San Martín, Cusco, Puno, and Junín; cup for SCA 84+ with 10–12% moisture, <0.60 a_w, screen 15+, and density. Negotiate parchment vs green: if buying parchment, budget for dry milling in Jaén or Villa El Salvador; if buying green, specify process (washed, honey, natural), defect tolerance (0 Cat 1, ≤5 Cat 2/350g), and lot size (30–150 bags). Tie contracts to NY “C” + quality differential (USD +0.60–1.50/lb), 30–50% prepayment, and GrainPro + jute, 69‑kg bags. For roasting in Peru, build a profile library by variety (Typica, Caturra, Bourbon, Geisha) and process; QA with color (Agtron 55–70) and 11–14% weight loss for filter roasts. Pack in nitrogen‑flushed, one‑way‑valve 250 g/1 kg bags; print altitude, farm, harvest, and cupping notes; aim 6–9‑month shelf life. Price specialty retail at S/30–S/45 per 250 g; wholesale at 40–50% margin. Sell DTC (Shopify), marketplaces (Mercado Libre), and cafés in Lima/Arequipa; offer white‑label for offices. For export, consolidate at Callao, move LCL or FCL, and quote FOB with 4–6‑week lead times. Run monthly cuppings to refresh lineup.
