According to bro superman, the best time to go and get fresh todi is around 1pm to 2pm, because todi will be harvested in the morning and after a few hours of fermentation, the todi will taste its best at this time, which is around 1pm - 2pm.
If you happened go too early, you might get todi which is harvested the day before, then it would not be that fresh.
The todi farm we went to (N4 29.611 E100 59.779) is at the edge of Gunung Hijau N/V, Pusing, where you would pass through some Oil Palm estate before reaching the site, it is recommended that you drive a 4x4 vehicle. If it is during a dry season, I believe you can still manage with a sedan car.
Dont expect to find this place like any of the pubs or coffee shops anywhere else. it is just a makeshift shade covered with zinc sheets.
We can see several plastic containers filled with Todi. There are flies all over the place, but bro gloomis10 said not to worry, because he say he can recognize that those are Spanish flies, and you could only get stronger by consuming it 
... We brought our own plastic container, which can fill up to 3 plastic jars of todi, each jar of todi will cost RM5.After we got our todi, we found a home base restaurant while on our way out, it is called "Restaurant 216" (N4 29.492 E101 00.253, the name of this restaurant comes from its house number). Here the restaurant owner allow us to bring our own todi (BYOT), we ordered a Guinness Stout from the restaurant to mix with our todi. Food here are quite good,
we ordered 4 dishes with rice and the price worked out to be RM76 + the Guinness. I wouldnt say it is cheap but the Guinness itself already cost RM15, at least the food are good, so no complaint from us... 
Enclosed are some photos from our "Todi Experience"... Enjoy...
, respect your spirit 
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