01The phin and the rhythm of time
Why a small brewer creates such a distinctly Vietnamese pause.
Read the story
CHAPTER 01PROFESSIONAL COFFEE ROASTER
Di Linh origin.
Roasted with purpose.
MeDili is a professional coffee roaster, with Cà Sẻ Di Linh at the heart of its sourcing story. From coffee-growing areas cultivated since 2010 to our roastery in Thôn 11, Di Linh, we connect origin with the needs of coffee lovers and HORECA partners.
Coffee Solutions for HORECACHAPTER 02THE MEDILI COLLECTION
Four coffees. One passion.
0104
Di Linh, Lâm Đồng
Fine Robusta
Robusta coffee rooted in Di Linh. An invitation to discover the original character of the highlands.
Official price coming soon
Processing & pack sizes to be confirmed
01 / 04 · Fine Robusta
Collection preview · Illustrative packaging · Official prices and pack sizes coming soon.
CHAPTER 03OUR STORY
Cà Sẻ Di Linh.
Origin, carefully roasted.
MeDili is a professional coffee roaster, with Cà Sẻ Di Linh at the heart of its sourcing story. From coffee-growing areas cultivated since 2010 to our roastery in Thôn 11, Di Linh, we connect origin with the needs of coffee lovers and HORECA partners.
Discover our story
“Cà Sẻ Di Linh — origin is the foundation of every roast.”
CHAPTER 04DI LINH ORIGIN
Di Linh.
Where it begins.
Four growing areas at Gia Bắc 2, Lộc Châu 3, Tân Nghĩa and Tà Hine form a 17.7-hectare sourcing foundation. A separate 50 hectares of linked growing area is located in Di Linh, Lâm Đồng. MeDili records coffee cultivation in its growing areas from 2010, with a special focus on Cà Sẻ Di Linh.
Origin record
Four growing areas, clearly told
These figures follow MeDili’s growing-area record: the four sites are kept separate from the linked growing area.
17.7haFour-site growing total
- Gia Bắc 2Di Linh2.7ha
- Lộc Châu 3Bảo Thuận, Di Linh3ha
- Tân NghĩaDi Linh4ha
- Tà HineĐức Trọng8ha
Roastery location
Thôn 11, Xã Di Linh - Lâm Đồng
The map uses an area-level place query for orientation. It is not a precise farm boundary or a land-title map.
Open directions to the roasteryCHAPTER 05FARM TO CUP
A journey in every cup.
From the coffee tree to the first sip. Five encounters that shape a coffee’s character.
- 01
Cultivation
Soil, trees and climate form the foundation of a harvest.
- 02
Harvest
Ripe cherries are recognised as the flavour journey begins.
- 03
Processing
Cleaning, processing and drying; for special fermentation lots, processing conditions are documented for each lot.
- 04
Roasting
From green-bean assessment to roast profile, cooling and post-roast resting: each stage relates to phin, machine brewing or cold brew.
- 05
Brewing
Water, time and attention open flavour through each brew method.
An editorial map of the coffee journey.Explore the journey
CHAPTER 06MEDILI CAFÉ
A little coffee.
A lot of connection.
At 143 Phạm Văn Hai, Công Ty TNHH DSunfood is MeDili’s distribution point in Ho Chi Minh City. Contact us for coffee experiences, today’s menu or supply solutions for cafés, restaurants and hotels.
143 Phạm Văn Hai · TP. Hồ Chí Minh
CHAPTER 07COFFEE JOURNAL
Notes beside the cup.
01
02From cherry to flavour
A short map of the transformations behind every coffee seed.
Read the story
03Di Linh in a cup
Reading a place with humility: climate, altitude and sensory memory.
Read the story