To start a coffee brand in Sri Lanka, move fast on compliance and sourcing: register your entity (sole proprietor via Divisional Secretariat or Pvt Ltd at the Registrar of Companies), obtain your TIN with the Inland Revenue Department, and secure a food manufacturing/processing license from your local authority Public Health Inspector. Lock in green coffee from smallholder estates in Kandy, Uva, and Central Highlands; specify arabica vs robusta, screen size, moisture 10–12%, and cupping score targets. Install a 1–5 kg roaster with proper ventilation; document SOPs, pest control, sanitation (GMP), and calibrate profiles aimed at medium to medium‑dark roasts favored locally. Package within 24 hours in nitrogen‑flushed, one‑way‑valve bags (250 g/1 kg) with roast date, batch ID, allergens, storage, and origin; comply with Sri Lanka Food (Labelling and Advertising) Regulations and SLSI guidance, including mandatory particulars and languages (Sinhala/Tamil/English). Protect your brand at the National Intellectual Property Office, issue GS1 barcodes, and set up payment and delivery (PayHere/WebXPay, COD, local couriers). Price using landed bean cost + roast loss + packaging + labor + overhead + 30–50% margin. For export, register with the EDB, align HS 0901 paperwork, and check buyer specs; consult the Central Environmental Authority on roasting emissions.
