Cà Sẻ Di Linh — Where the story begins
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.
An origin told clearly
Cà Sẻ Di Linh
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.
From growing areas with cultivation recorded from 2010, MeDili works as a professional coffee roaster, connecting origin with the roastery at Thôn 11, Xã Di Linh - Lâm Đồng. DSunfood also operates distribution from 143 Phạm Văn Hai, Phường Tân Sơn Nhất, Quận Tân Bình, Tp.HCM.
Four growing areas, clearly told
These figures follow MeDili’s growing-area record: the four sites are kept separate from the linked growing area.
- Gia Bắc 2Di Linh2.7ha
- Lộc Châu 3Bảo Thuận, Di Linh3ha
- Tân NghĩaDi Linh4ha
- Tà HineĐức Trọng8ha
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 roasteryFour 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.
MeDili records coffee cultivation in its growing areas from 2010.
From origin to roast profile
Cà Sẻ Di Linh is the focus of the sourcing story; MeDili’s work is to read each coffee carefully and develop options for different ways of enjoying it.
Five encounters with flavour
From tree to first sip, flavour passes through a sequence of transformations worth seeing clearly. This is an editorial map of that journey, not a claim about every operating practice on the farm.
Cultivation
Soil, trees and climate form the foundation of a harvest.
Harvest
Ripe cherries are recognised as the flavour journey begins.
Processing
Cleaning, processing and drying; for special fermentation lots, processing conditions are documented for each lot.
Roasting
From green-bean assessment to roast profile, cooling and post-roast resting: each stage relates to phin, machine brewing or cold brew.
Brewing
Water, time and attention open flavour through each brew method.
A place to taste
The journey ends in a moment of tasting. Visit MeDili Café on Phạm Văn Hai to explore the story from origin to cup.
Visit MeDili Café