To start a coffee brand in Jordan, move fast on permits, sourcing, and go-to-market in this order: register an LLC at the Companies Control Department, secure a municipal health permit for your roastery or packing site, and obtain JFDA food facility approval; in parallel, apply Arabic/English labeling compliance with JSMO (ingredients, net weight, roast date, origin, storage, importer/manufacturer, barcode). Choose your model—micro-roasting in Amman with a 5–15 kg drum roaster or white-label via a certified local roaster—based on capital, throughput, and quality control needs. Import green coffee through Aqaba with a customs broker, request pre-shipment specs (moisture ≤12%, screen size, cup score), and sample roast before committing; for heat and shelf life, pack in laminated, nitrogen-flushed valves, 250 g and 1 kg SKUs. Build for Jordanian demand: cardamom-forward Turkish/Arabic profiles for traditional channels, medium–dark espresso blends for cafés; run café trials with 10–20 kg pilot lots and track extraction targets (18–22% extraction, 1.35% TDS). Price using landed cost per kg plus 40–60% gross margin retail and tiered wholesale for cafés with 15–30 kg monthly MOQs. Open sales on Instagram/Shopify with HyperPay/MadfooatCom, list on Talabat Mart, and seed discovery via cuppings, barista partnerships, and Ramadan gifting. Measure repeat rate and CAC.
