To start a coffee brand in Bangladesh, lock down compliance, supply, and distribution in that order: secure a Trade License from your City Corporation, TIN, VAT/BIN (if selling to VAT-registered retailers), BFSA food-business registration, Fire Service NOC for roasting sites, and DoE environmental clearance for emissions. Decide model early: import instant/private-label for speed, or roast locally for margin and freshness; if importing green beans, obtain an IRC from CCI&E and use a customs broker familiar with Chattogram/Mongla food clearances. For Dhaka roasting, a 1–5 kg gas roaster with afterburner controls smoke; choose valve bags with high-barrier film, nitrogen flush, and QC cupping each batch. Label in Bangla and English with net weight, MRP, batch/lot, roast date, best-before, ingredients, producer address, country of origin, and customer care number; align with BFSA/BSTI labelling rules and retail barcodes. Launch with 250 g whole-bean and espresso/filter grinds tuned to local devices (Moka pot, press, pour-over); target 6–9 month shelf life and store under 22°C with dehumidification in monsoon. Price 500–1,200 BDT per 250 g, aiming 55–65% gross margin; allocate 25–35% trade discount for supershops. Sell via Daraz/Chaldal, specialty cafés, and bKash-enabled DTC; push Bangla brew guides, samplers, and café collaborations to accelerate trials fast.
