Start your coffee brand in North Macedonia by validating demand in Skopje, Bitola, and Ohrid, picking a model (micro-roastery, white-label, or cafe-roastery), and securing green coffee supply before design. Set up a production space registered with the Food and Veterinary Agency and run a simple HACCP plan; keep roasting, packaging, and storage zones separated, log temperatures and batch traceability, and install ventilation and water filtration. For sourcing, bring beans through the Thessaloniki-Gevgelija corridor with a freight forwarder who understands HS 0901, factoring duty, VAT, and customs clearance time; sample widely and dial medium to medium-dark profiles to cover dzezva and espresso, plus a lighter filter line. Start with a 1-5 kg roaster, a sample roaster, moisture/aw meter, and a color meter; fix a weekly roast schedule and cup every batch. Use Macedonian labeling with roast date, net weight, origin, process, and grind; launch 200 g and 1 kg SKUs in resealable, valve bags. Go-to-market fast via HoReCa (offer 30-40% off retail and barista training), local chains like Tinex/Ramstore/Vero, and e-commerce with cash-on-delivery. Pilot first months on a partner roaster in Skopje, test pricing and names, then invest in equipment once repeat orders hit target margin. Track CAC and retention weekly.
