At Dripstudio.online, we are obsessed with curating the most extraordinary, modern coffees on the planet. When our partners at Dak Coffee Roasters announced their 7th anniversary, we knew we had to curate whatever special lot they chose to celebrate with. That coffee is Lucky Cherry.
Hailing from the Kanggo farm on the volcanic slopes of Bali, Indonesia, this is a clear example of what high-intervention, modern processing can achieve with a unique local varietal. With notes of Black Cherry, Rum, and Blood Orange, Lucky Cherry is an expressive, playful coffee and a fitting tribute to seven years of exceptional roasting.
The Curation Story: Why We Selected This Lot
Dak's anniversaries are always a milestone in the specialty coffee calendar. They consistently release limited-edition coffees that push boundaries. Lucky Cherry was selected for Dripstudio because it encapsulates everything we look for in a modern curation: rarity, incredible farmer expertise (the team at Heqa), and a flavor profile that is bold and complex, yet maintains exquisite balance.
Terroir & Producer Spotlight: The Volcanic Soul of Bali
Behind Lucky Cherry is Kanggo, a dedicated producer cultivating coffee on five hectares in Belancan Village, within the renowned Kintamani region of Bali. The farm's soul is defined by its microclimate:
Volcanic Heritage and Altitude
Perched at 1,300 meters above sea level on the slopes of a volcano, Kanggo’s farm benefits from rich, fertile volcanic soil. This unique terroir, combined with a 2026 harvest, creates the ideal environment for the local varietal to thrive. Kanggo works in close collaboration with Heqa, a specialized processing facility founded in 2024. Heqa is a hub for experimental fermentation, working with a select group of Balinese producers to explore and redefine the potential of Indonesian coffees. Lucky Cherry is the stunning result of this symbiotic relationship.
Botany & Harvesting: Meet Cobra, the Rare Varietal
A huge component of this coffee's exotic nature is the varietal. Kanggo grows a locally-adapted Arabica variety known as Cobra. While Cobra is associated with traditional Colombia Brazil lineage, its specific expression on Bali's volcanic soil is entirely unique. Known for its fruity cup potential and resilience, Kanggo meticulously grows his Cobra plots separately from other varietals, allowing it to be harvested and processed independently. This dedication to varietal purity is what allows the specific 'Lucky Cherry' character to shine through.
Processing Science: The 120-Hour Nitrogen Bioreactor
The defining characteristic of Lucky Cherry is its advanced, high-intervention processing method. This is where modern science meets coffee artistry. To achieve its signature boozy sweetness and vibrant fruit notes, the Heqa team employed a specialized Nitrogen-Flushed Anaerobic Natural process:
- Experimental Fermentation: Ripe Cobra cherries were handpicked, color-sorted, and loaded into a specialized bioreactor.
- 120-Hour Nitrogen Flush: The bioreactor was filled with nitrogen gas, creating a strictly anaerobic (oxygen-free) environment. The temperature was precisely controlled at 25°C throughout the entire 120 hours. Continuous nitrogen flushing maintains this environment, developing a specific suite of intense, fruit-forward precursor acids.
- Controlled Drying: Following fermentation, the cherries were dried as whole fruit for 14 days in a dedicated drying room with regulated temperature and moisture conditions.
This meticulous, technical approach results in a medium-high intervention level that brings out profound flavor complexity while keeping the cup sparklingly clean and lively.
