To start your coffee brand in San Marino, move fast on structure, site, and permits: form an S.r.l. for liability protection, register with the Chamber of Commerce, and obtain food-business authorization and HACCP from the Health Authority before installing a roaster. Choose a light‑industrial unit in Gualdicciolo or Galazzano with a compliant flue path, three‑phase power, floor drains, and space for green-bean storage; plan for an afterburner if emissions rules require it. Source green coffee via EU importers in nearby Rimini or the Trieste hub; lock in spot and forward lots, and build a cupping protocol with target roast color (e.g., Agtron 55–65 for medium) and water specs (50–100 ppm hardness) to ensure consistency. Label for Italy/EU sales: Italian language, net weight, ingredients (100% Arabica/Robusta), lot code, roast date, best‑before, storage, allergens (if flavored), origin claims backed by documents, and GS1 barcodes. Set up batch traceability, recall and sanitation logs, and preventive maintenance for your 5–12 kg roaster. Go to market via HORECA in the Rimini–San Marino corridor, tourist retail in the historic center, corporate gifting, and D2C ecommerce; ship through Italian carriers and use a customs broker to streamline cross‑border orders. Typical launch window: 8–12 weeks; budget: €30k–€80k. Overall.
