To launch your own coffee brand in Syria, sequence the basics: register a commercial name and activity with the Ministry of Internal Trade, secure a municipal food-production license, and align with SASMO labeling (Arabic, net weight, roast/pack dates, origin, ingredients, storage) plus Health Ministry hygiene certification. Lock supply next: import compliant green coffee via Latakia or overland through Lebanon/Turkey; audit suppliers for sanctions compliance; diversify to Brazilian/Ethiopian arabicas and Vietnamese robusta to manage price and cup profiles. Build for power instability: choose a 5–15 kg gas roaster with UPS-backed controls, fire suppression, and ventilation; document roast curves and cup to SCA protocol. Product fit: for household cezve, offer medium-dark 80/20 Arabica/Robusta with optional 2–5% cardamom; for cafés in Damascus/Aleppo, add medium espresso blends and a single-origin filter. Package in 250 g and 1 kg one-way valve bags, nitrogen flush, batch/date code, and target 9–12 months shelf life. Price with a clear model: landed green + 15% shrink + fuel/utilities + labor + packaging + logistics, then 35–45% gross margin; publish SYP and USD prices. Distribution: souks and mini-markets on 60/40 consignment, cafés on weekly standing orders, WhatsApp/Instagram DMs for direct sales, and a two-week freshness guarantee to earn repeat buyers.
