To start a coffee brand in Syria, anchor your plan around compliant sourcing, power-resilient roasting, and a Damascus-Aleppo route-to-market that moves volume fast. Register in the Commercial Registry, join the local Chamber of Commerce, secure a food-production permit, and meet Syrian Standards for Arabic labeling (ingredients, net weight, lot code, production/expiry). Source green coffee under HS 0901 through a licensed importer via Latakia; build blends that match local demand: Levant-style medium-dark with 3-8% cardamom for Turkish/ibrik, a cleaner Brazils-led blend for espresso, and a light specialty SKU for cafés. Target green-bean moisture 10-12%, expect 15-18% roast loss, degas 12-24 hours, and pack 250 g, 500 g, and 1 kg in one-way-valve bags; nitrogen flush if you can. Specify a 5-15 kg LPG roaster with a generator backup, color to Agtron 55-65 for Levant profiles, and grind sizes ~100-200 microns (ibrik) and 250-400 microns (espresso). Implement HACCP, lot traceability, and cupping per SCA; keep cardamom handling segregated. Price in USD-linked terms to hedge FX swings; push van sales, cash-on-delivery, and WhatsApp ordering to groceries, souks, and cafés. Distribute through Damascus, Aleppo, Homs, and Latakia wholesalers; advertise on Instagram/TikTok. Work only with authorized banks and avoid any sanctions-breaking transactions at all times.
