Lucky Cherry 7th Anniversary - Indonesia {Cobra - Anaerobic Natural}

Roaster: DAK Coffee Roasters
Name: Lucky Cherry 7th Anniversary
Origin: Bali, Indonesia
Producer: Kanggo
Processing: Heqa
Variety: Cobra
Process: Anaerobic Natural
Fermentation: 120 hours with nitrogen
Altitude: 1,300 masl
Harvest: 2026
Tasting Notes: Rum · Blood Orange · Black Cherry
Sensory Profile: Fruity, sweet, and liqueur-like
Roast: Filter Roast
Ideal for: Filter methods
Format: 250g
Edition: 7th Anniversary - Limited Edition

Why we like it: Lucky Cherry celebrates DAK's seventh anniversary with an unconventional offering. Its 120-hour anaerobic fermentation and combination of rum, blood orange, and black cherry offer an intense, sweet, and fruity experience.

Who should buy it: Ideal for those who enjoy experimental coffees, extended fermentations, and fruity profiles with a liqueur-like character. An excellent choice to discover a different expression of Indonesian coffees.

Lucky Cherry 7th Anniversary is a special edition selected by DAK Coffee Roasters to celebrate its seven years in the specialty coffee world.

Hailing from Kanggo, Bali, Indonesia, this Cobra variety lot stands out for its experimental processing and an intensely fruity, sweet, and liqueur-like sensory profile.

The Heqa team has developed a 120-hour anaerobic fermentation process with nitrogen, resulting in an expressive cup with notes of rum, blood orange, and black cherry.

A fun and different selection that represents the spirit of experimentation of DAK Coffee Roasters.

Bali - Indonesia

Bali is one of Indonesia's coffee-producing regions, known for its tropical environment and volcanic activity.

The island's growing conditions allow for the production of coffees with distinctive profiles, especially when combined with experimental processing methods.

Lucky Cherry comes from Kanggo, at an altitude of 1,300 meters, and uses the Cobra variety.

This coffee shows a different expression of Indonesian coffee, with a profile dominated by intense fruits and liqueur-like notes.

Kanggo and the Heqa team

Lucky Cherry comes from Kanggo, Bali, and has been processed by the Heqa team.

For this special edition, DAK selected a Cobra variety lot subjected to a prolonged and controlled fermentation.

The result is a coffee that stands out for its aromatic intensity and its combination of sweetness, fruit, and notes reminiscent of aged beverages.

Its selection for the seventh anniversary reflects DAK's interest in exploring coffees with unconventional profiles.

Anaerobic Natural Process - 120 Hours

Lucky Cherry has been processed using a natural method with 120-hour anaerobic fermentation.

During this stage, the Heqa team uses nitrogen to displace oxygen from the fermentation environment.

This treatment allows for the development of a particular sensory profile, characterized in this lot by its fruity intensity and liqueur-like character.

The combination of the Cobra variety and this processing results in a cup with notes of rum, blood orange, and black cherry.

Sensory Profile

In the cup, we find notes of rum, blood orange, and black cherry.

Rum provides a liqueur-like character, with a deep aromatic sensation reminiscent of aged rum.

Blood orange introduces a citrusy and fruity component, combining sweetness with a vibrant touch.

Black cherry completes the profile with a sensation of ripe, intense, and sweet black cherry.

The result is an expressive coffee, with a combination of ripe fruits, citrus, and liqueur-like notes.

DAK Coffee Roasters presents it as a filter roast, ideal for those who enjoy experimental coffees and intense fruity profiles.

A special edition to celebrate seven years of DAK with a different experience in every cup.

Dak was born from a true passion for coffee and a desire to embark on a journey of endless discoveries. We are located in Amsterdam.

We select our coffees based on their unique tasting profiles and, of course, being 100% traceable. We partner with importers who share our values and roast each of our coffees carefully to bring out the best flavors they have to offer.

We roast on an IMF machine that provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to develop properly in a shorter time. The result is clean, bright, and sweet coffees.