To start your coffee brand in São Paulo, formalize at JUCESP, obtain a CNPJ, register Inscrição Estadual with SEFAZ-SP, and secure the Alvará de Funcionamento plus a Licença Sanitária from municipal Vigilância Sanitária; roasting sites also need AVCB and CETESB air-emissions licensing. File your trademark at INPI early to secure exclusivity. Choose CNAE 1081-2/00 (torrefação e moagem de café) and opt for Simples Nacional if viable; configure NF-e, NCM 0901, and CFOPs for B2B/D2C. If outsourcing, use a co-packer with an active sanitary license and label “fabricado por” (their CNPJ) and “distribuído por” (yours). Build operations around SCA cupping and QC: buy Alta Mogiana lots with COAs; target green moisture 10–12% and aw ≤0.60; log roasts; use cyclone/afterburner; pack within 24 hours in high‑barrier valve bags with nitrogen flush; validate 6–12 month shelf life. Label per ANVISA RDC 429/2020 and IN 75/2020: nutrition facts, ingredients, net weight, lot, manufacture/expiry dates, storage, CNPJ/address, and service channel; front warnings apply only if thresholds are exceeded (rare for pure coffee). Set price architecture (40–60% wholesale margin), define MOQ/lead times, and integrate ERP with SEFAZ for NF‑e. Launch via cafés, corporate offices, and marketplaces, and run reverse‑logistics (e.g., eureciclo) to meet PNRS in SP.
