To start a coffee brand in Iran, secure licenses, supply, and distribution early: register a legal entity, obtain Iran FDA (IFDA) food permits, and lock a reliable green‑bean pipeline before you design the bag. Importers need MOIMT order registration, HS code 0901, phytosanitary and origin certificates, and clearance via IRICA; domestic roasting requires an industrial unit license, HACCP procedures, GS1 Iran barcodes (Irancode), Persian labeling, and the IFDA “health apple” on packs. Choose a 5–15 kg drum roaster (3‑phase power), nitrogen flushing, and one‑way valves; target 100–250 g formats to fit inflation‑squeezed budgets. Roast profiles that win: medium‑dark for cezve/moka and clean medium for espresso; build blends with a Brazilian base plus 10–30% Ethiopian for aroma, and publish roast dates and cupping notes. Price with weekly COGS updates tied to FX and freight; hedge by holding 3–4 months of green inventory. Sell where Iranians buy: Instagram and Telegram shops, Digikala listings, café wholesale, and modern trade; for online payments, secure the e‑Namad trust seal and a Shaparak‑connected gateway (e.g., Zarinpal). Track return rate, extraction complaints, and sell‑through by SKU; iterate grind options and freshness cadence to lift repeat purchase. Build local partnerships for service, training, co-branded seasonals, and events launches.
