To start a coffee brand in Lebanon, prioritize legal setup, sourcing, and power reliability from day one so you can roast, package, and sell without disruption. Register a SARL with the Ministry of Economy and Trade and the Commercial Registry, obtain a Municipality trade license, Civil Defense safety clearance, and a Ministry of Public Health food-handling approval; implement HACCP/ISO 22000 to pass inspections. If importing green beans (HS 0901), work with a customs broker for clearance and VAT; otherwise source through local importers to reduce FX exposure. Decide your positioning early: traditional Lebanese dark roasts for ibrik/espresso versus specialty, lighter profiles; lock roast curves for each brew method. Specify a 5–12 kg gas roaster with cyclone/afterburner, compliant chimney, and either three‑phase power or a dedicated generator; control green storage at ~60% RH and <25°C. Use nitrogen‑flushed, valve bags; apply LIBNOR‑compliant Arabic labeling with origin, roast date, net weight, batch, shelf life, and producer details. Price in USD, model 12–18% roast loss, and include fuel, packaging, distribution, and retail margins. Sell via grocers and cafés, Instagram shop, and delivery apps; COD remains common. File a trademark at the IP Protection Office and buffer inventory for port delays and major power cuts.
