To start a coffee brand in San Francisco, lock down permits, a PDR-zoned site, and a compliant roast-and-pack workflow before you sign a lease. Register the business with the SF Treasurer & Tax Collector and obtain a California seller’s permit (CDTFA); file a Fictitious Business Name if needed. For production, get a CDPH Processed Food Registration (wholesale roasting/packaging), FDA food facility registration, and an SF Department of Public Health food facility permit if you’ll retail or operate a warehouse. Roasters require Bay Area Air Quality Management District permits (and often an afterburner); confirm ventilation and combustible-dust/fire permits with SFFD. Choose a PDR location (Dogpatch/Bayview) or a shared co-roasting facility to accelerate launch while BAAQMD timelines (4–12 weeks) run. Label each bag with identity, net weight in oz/grams, business name/address, roast date/lot; nutrition facts are generally exempt for single-ingredient coffee; no Prop 65 warning is required for coffee. Use NTEP-certified scales sealed by SF Weights & Measures. Source via Oakland importers (e.g., Royal Coffee) and model COGS: 15% roast loss, packaging $0.40–$1, ship $6–$9; target $16–$22 per 12 oz at 60–70% gross margin. Build DTC first (subscriptions, roast date transparency), add wholesale with Q-grading, water-activity testing, and consistent cupping protocols cadence.
