To start your coffee brand in the Philippines, lock in consistent bean supply and packaging that protects freshness—then build sales channels in parallel with permits so you launch in 4–6 weeks. Source locally first: Benguet/Sagada Arabica for specialty, Cavite Barako (Liberica) for character, and Sultan Kudarat/Bukidnon Robusta for blends; target SCA 80+ for premium, moisture 10–12%, water activity <0.60. Partner with a reputable white‑label roaster (MOQ 10–20 kg), cup together, agree on roast curves, and degas 24–72 hours before sealing. Use 250 g and 1 kg foil, one‑way valve bags; print roast date, origin, processing, grind, lot, net weight, and shelf life. If you manufacture or pack, obtain FDA LTO and CPR per variant; also register your business (DTI/SEC), BIR, and LGU permits. Decide formats by margin and velocity: whole bean for enthusiasts, drip bags (7–10 g) for mass retail, ground with grind‑size options. Price to land 40–60% gross margin: PHP 450–700 (250 g specialty), PHP 220–350 (blend). Launch on Shopee, Lazada, and TikTok Shop with COD, GCash/Maya; fulfill via J&T/LBC/Ninja Van. Drive repeat with subscriptions, brew guides, and sampling; monitor return rate, cupping scores, and weekly sell‑through to iterate quickly. Use UPC barcodes via GS1 for retail compliance requirements.
