To launch your own coffee brand in Iraq, move fast on four pillars: sourcing, roasting, packaging, and distribution, then validate with paying café partners in Baghdad, Erbil, and Basra within 60–90 days. Source green coffee via regional importers in UAE or Turkey to simplify logistics initially; order 5–10 sample lots (82+ SCA score, 10–12% moisture, <0.60 aw) and cup to select a medium-dark Levantine blend and a lighter espresso/cold-brew option. Prototype on a 1–5 kg roaster (e.g., Aillio Bullet, Giesen W1) or rent time at a shared roastery; target charge 200–210°C, steady RoR, and 12–14% development for espresso, 16–18% for Turkish. Pack in 250 g and 1 kg foil valve bags, include Arabic/Kurdish origin and roast date, degas 24–72 hours, and nitrogen-flush once volumes justify it; aim for 60-day shelf life in <25°C storage. Quality-control with a refractometer (espresso TDS 8–10%, extraction 18–22%) and SCA water specs. Price by COGS: green $6–8/kg via regional route, 12–15% roast loss, packaging ~$0.25; set retail to achieve ~60% gross margin and wholesale at 30–40%. Go to market with 10 pilot cafés, offer dial-in and training, sell D2C via Instagram/WhatsApp, accept ZainCash/AsiaHawala and COD, and use same-day couriers plus subscriptions. Track repeat purchase rate.
