Lucky Cherry DAK 7th Anniversary
NewLimited EditionBoozySweet
We chose Lucky Cherry to celebrate DAK’s seventh anniversary, and it’s exactly the kind of coffee we wanted for the occasion. Coming from Kanggo in Bali, Indonesia, this Cobra undergoes a 120-hour nitrogen-flushed anaerobic fermentation by the team at Heqa. It’s extremely fruity, sweet and boozy, with red grapes, blood orange and aged rum. A fun and playful coffee from Indonesia, and one we’re very excited to celebrate with this year.
Origin Indonesia
Region Bali
Producer / Farm Produced by Kanggo
Harvest 2026
Tasting notes Black Cherry, Rum, Blood Orange
Altitude 1300masl
Varietal Cobra
Process Anaerobic Natural
Intervention Level Medium
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From Origin to Cup
Lucky Cherry comes from Kanggo, a producer growing coffee on five hectares in Belancan Village, in the Kintamani region of Bali. The freshly harvested cherries travel to Heqa's processing facility in North Bali, where the team specialises in experimental fermentation. For this lot, they've used a nitrogen-flushed bioreactor to ferment the cherries for 120 hours, followed by 14 days of controlled drying. We selected this coffee for our seventh anniversary because we wanted something particularly fun and expressive. With red grapes, blood orange and aged rum, it certainly delivers.
Origin
Kanggo's farm is located in Belancan Village, Kintamani, at 1200 to 1400 masl, on Bali's volcanic slopes. He grows Cobra and Yellow Caturra on separate plots across his five hectares. The cherries are delivered to Heqa's processing facility in Buleleng, around an hour away. Founded in 2024, Heqa works closely with a small group of six producers in Bali, experimenting with different fermentation techniques to explore the potential of Indonesian coffees.
Varietal
Cobra is a locally grown Arabica variety associated with the Colombia Brazil lineage. It's known for its high yields, tolerance to drier conditions and fruity cup potential. Kanggo grows Cobra separately from his Yellow Caturra, allowing the two varieties to be harvested and processed independently.
Processing
Nitrogen-flushed anaerobic natural. Ripe cherries are handpicked, sorted for defects and passed through a colour sorter before entering a bioreactor filled with nitrogen gas. The cherries ferment for 120 hours at a controlled temperature of 25°C, with nitrogen continuously introduced throughout the process. They are then dried as whole cherries for 14 days in a room with regulated temperature and moisture conditions.
Intervention level
Medium. This coffee undergoes a 120-hour fermentation in a nitrogen-flushed bioreactor, where temperature and pressure are carefully controlled. The process brings out plenty of fruity and boozy notes, while keeping the cup balanced, with a pleasant sweetness and lively acidity.
