To start your coffee brand in Washington, set up a compliant production and sales stack from day one: form an LLC with the WA Secretary of State, secure your UBI, and open a DOR account to collect retail sales tax and obtain a reseller permit for green coffee. If you will roast or package, plan for a WSDA Food Processor License (commercial kitchen, sanitation plan, recall plan, water test if on a well) and FDA Food Facility Registration; Washington’s cottage food path rarely fits coffee brands that wholesale or sell online. For roasting in Seattle/Tacoma, register your roaster with the clean‑air agency (e.g., Puget Sound Clean Air Agency); larger gas roasters may need a Notice of Construction and afterburner. Meet local fire/building codes for gas lines, ventilation, and chaff disposal. Label every bag to FDA/WA rules: identity (“Roasted Coffee”), net weight in US/metric, business name/address, lot code, ingredients for flavored SKUs, and any claims (e.g., organic) backed by certification through WSDA Organic. Decide make vs. co‑pack: a contract roaster speeds launch and reduces capex; owning a 5–15 lb roaster raises control but adds permitting. Lock in green sourcing, cupping protocols, and QC, then launch DTC, wholesale via a reseller permit.
