To start a coffee business in Syria, decide first if you’re opening a café, cart, or micro‑roastery, then map requirements to that model: register a trade name and commercial activity with the Ministry of Internal Trade, enroll in the local Chamber of Commerce, obtain a municipal shop license and health permit, tax number, and employee health cards; cafés with seating also need signage/sidewalk permits and fire‑safety sign‑off. Power and water are operational bottlenecks—budget a 5–10 kVA generator or inverter with batteries, a 200–500 L backup tank, and a two‑stage sediment + carbon filter before the espresso machine. For supply, either import green coffee (importer card, HS 0901, clearance via Latakia/Tartous; avoid sanctioned counterparties) or buy from Damascus/Aleppo wholesalers; keep 60–90 days of beans, cups, sugar, and cardamom to ride shortages. Fit‑out decisions that protect margin: a heat‑exchanger espresso machine with reliable local serviceability, a 64–75 mm burr grinder, and a simple menu built around Turkish coffee, espresso, cappuccino, and Arabic/cardamom variants. Price in SYP with a chalkboard to adjust for FX volatility; keep small change. Promote via targeted Instagram and Google Maps; locate near universities or transport hubs; train baristas on 1:2 ratios in 25–30 seconds and consistent milk texture.
