Start your coffee brand in Vermont by forming an LLC with the Secretary of State, getting an EIN, and opening a VT state tax account; collect Meals & Rooms Tax on hot beverages, while roasted beans are typically grocery-exempt—confirm rules. Secure a Food Processor License from the Vermont Agency of Agriculture, Food & Markets (roasting/packaging is food manufacturing); home kitchens are not acceptable—use a commercial, inspected facility. Address zoning, fire code, chaff disposal, and ventilation; consult the DEC Air Quality division on roaster/afterburner thresholds and permit or registration. Build compliant labels: statement of identity, net weight (oz and g), ingredient list (and allergens for flavored coffee), business name/address, lot code; claim “Roasted in Vermont” and state bean origins; small firms may qualify for FDA nutrition-labeling exemption. Certify your scale with VT Weights & Measures. Create a food safety plan (sanitation, allergen control for flavors, lot traceability, recall steps). Choose valved, oxygen-barrier packaging, set degassing windows, and date codes based on cupping and shelf-life tests. Consider Organic via Vermont Organic Farmers and Fair Trade. Sell via co-ops, farmstands, subscriptions, and wholesale; obtain reseller certificates as needed. Carry product liability insurance. Pilot on a shared roastery before buying a 5–15 kg machine.
