MeDili · Professional Coffee Roaster
Origin first.
Roast with purpose.
Cà Sẻ Di Linh is at the heart of MeDili’s sourcing story. We connect coffee origin and processing with roast profiles for phin, machine brewing and cold brew.
Thôn 11, Xã Di Linh - Lâm Đồng
Coffee Solutions for HORECA ↗
01 · Roast craft
Six stages, one considered roast.
A technical overview of the coffee journey, not a fixed MeDili SOP. Heat, timing and endpoint depend on equipment, batch size, moisture, processing and brew goal.
- 01
Assess green coffee
Review origin, processing and bean condition. Select coffee for its intended brew method and remove defects and foreign material before roasting.
- 02
Prepare the roast
Set a profile for the coffee, equipment and batch size. Follow the actual roast rather than applying one temperature to every coffee.
- 03
Drying & browning
The beans lose moisture and turn brown. Maillard reactions contribute aroma; energy needs to be balanced to limit scorching and smoke.
- 04
Develop the flavour
Follow first crack and bean development to choose an appropriate endpoint. The goal is to balance aroma, brightness and body for the brew method.
- 05
Cool & rest
Cool the beans to stop the roast. Roasted coffee continues releasing CO₂; resting prepares it for extraction. This is not pre-roast fermentation.
- 06
Package & review the lot
Semi-automatic packaging follows the agreed partner specification. Lot details and brewing goals accompany supply discussions; specific parameters are confirmed for each supply lot.
02 · Special fermentation lots
Fermentation before roasting. Resting after roasting.
Post-harvest fermentation
Microorganisms act on sugars in the fruit or mucilage surrounding the seed. Washed, natural, honey and controlled fermentation describe different processing approaches; not every lot is anaerobically fermented.
For MeDili’s special lots, request the actual lot’s processing record: harvest, process, controls, drying and storage. Protocol, fermentation time, temperature and tasting results are disclosed only when supported by the lot record.
Roast resting & CO₂ degassing
Roasting generates gases that continue leaving the beans after cooling. Resting can improve brewing stability. It is distinct from microbial fermentation before roasting, and its timing should be matched to coffee and brew method.
Ask about a special lot ↗