Lucky Cherry 7th Anniversary Anaerobic Natural Cobra | Indonesia
£16.95
- Blood Orange, Rum, Black Cherry
Additional information
Coffee Details
- Country of Origin
- Indonesia
- Varietal
- Cobra
- Process
- Natural
- Roast Level
- Medium-Light
- Producer
- Kanggo
- Altitude
- 1200-1400 masl
Rest guidance
Recommended rest: 2–6 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Blood Orange, Rum, Black Cherry
Overall profile
Fruity, sweet, and boozy: black cherry and blood orange lead, with an aged rum depth. Balanced, playful, and lively.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About DAK Coffee Roasters
DAK is an Amsterdam roastery founded by two Canadians from Montreal. Its small team selects fully traceable coffees, balancing experimental lots with classic origins, then roasts them for clean, bright and sweet cups that keep specialty coffee welcoming and fun.
Roaster notes
Indonesia — Kanggo Cobra "Lucky Cherry" DAK 7th Anniversary (Nitrogen-Flushed Anaerobic Natural)
Tastes Like — 🍒 Black Cherry • 🥃 Rum • 🍊 Blood Orange
DETAILS
- Producer: Kanggo (processed by Heqa)
- Region: Belancan Village, Kintamani, Bali, Indonesia
- Varietal: Cobra
- Process: Nitrogen-Flushed Anaerobic Natural (120 hours)
- Altitude: 1,200–1,400 masl
- Harvest: 2026
- Intervention Level: Medium
- Roast Profile: Filter
INTRO
Chosen to celebrate DAK's seventh anniversary, and exactly the kind of coffee they wanted for the occasion: extremely fruity, sweet, and boozy, a fun and playful coffee from Indonesia. In the cup: black cherry, rum, and blood orange.
THE PRODUCER
Kanggo grows coffee on five hectares in Belancan Village in the Kintamani region of Bali, on volcanic slopes at 1,200–1,400 masl, cultivating Cobra and Yellow Caturra on separate plots so they can be harvested and processed independently. His cherries travel to Heqa's processing facility in Buleleng, North Bali, about an hour away. Founded in 2024, Heqa works closely with a small group of six Balinese producers, experimenting with fermentation techniques to explore the potential of Indonesian coffees.
Cobra is a locally grown Arabica variety associated with the Colombia–Brazil lineage, known for high yields, tolerance to drier conditions, and fruity cup potential.
THE PROCESS
Ripe cherries are handpicked, sorted for defects, and passed through a colour sorter before entering a bioreactor filled with nitrogen gas. They ferment for 120 hours at a controlled 25°C, with nitrogen continuously introduced, then dry as whole cherries for 14 days in a room with regulated temperature and moisture.
The 120-hour nitrogen-flushed bioreactor fermentation is the defining step. It's what brings out the fruity, boozy notes while keeping the cup balanced, with a pleasant sweetness and lively acidity.
THE CUP
Fruity, sweet, and boozy: black cherry and blood orange lead, with an aged rum depth. Balanced, playful, and lively.
Flavour Notes
🍒 Black Cherry 🥃 Rum 🍊 Blood Orange
Explore more coffees
-
A Matter of Concrete - /060 Yoiner Mosquera Anoxic Natural Rosado | Colombia
Candied Orange Peel • Apricot Jam
-
Swerl Coffee Roasters - Roberto Mata Lactic Fermentation Natural | Costa Rica
Blackberry Liqueur • Tropical Fruit Bowl • Dark Chocolate
-
Black & White Roasters - The New School - Watermelon | Ethiopia & Colombia
Black Tea • Dark Honey • Peach
-
Black & White Roasters - Gerson Mora - Yellow Pacamara Natural | Colombia
Red Cherry • Hibiscus Tea • Cara Cara Orange
-
Black & White Roasters - Finca Deborah Symbiosis Anaerobic Natural Geisha | Panama
Hibiscus Lemonade • Mango • Raspberry
-
Prodigal Coffee - El Obraje Natural Chiroso | Colombia
Raspberry • Cherry • Pineapple
Recently viewed
