Lucky Cherry

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.

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.