{"product_id":"lucky-cherry-dak-7th-anniversary","title":"Lucky Cherry - DAK 7th Anniversary","description":"\u003ch1 class=\"wp-block-post-title has-x-large-font-size\"\u003eLucky Cherry DAK 7th Anniversary\u003c\/h1\u003e\n\u003cdiv class=\"dak-badge-container dak-badge-container--inline\"\u003e\n\u003cspan class=\"dak-badge dak-badge-limited\"\u003eLimited Edition\u003c\/span\u003e\u003cspan class=\"dak-badge dak-badge-lowstock\"\u003eLow Stock\u003c\/span\u003e\u003cspan class=\"dak-badge dak-badge-flavour\"\u003eBoozy\u003c\/span\u003e\u003cspan class=\"dak-badge dak-badge-flavour\"\u003eSweet\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-block-name=\"woocommerce\/product-description\" data-font-size=\"medium\" class=\"wc-block-product-description wp-block-woocommerce-product-description has-medium-font-size is-layout-flow wp-block-woocommerce-product-description-is-layout-flow\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-csuQGl ckeXDr\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eWe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 cLlFgz\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003chr\u003e\n\u003cdiv\u003e\n\u003cspan\u003eOrigin: \u003c\/span\u003e\u003cspan\u003eIndonesia\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eRegion: \u003c\/span\u003e\u003cspan\u003eBali\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eProducer \/ Farm: \u003c\/span\u003e\u003cspan\u003eProduced by Kanggo\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eHarvest: \u003c\/span\u003e\u003cspan\u003e2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eTasting notes: \u003c\/span\u003e\u003cspan\u003eBlack Cherry, Rum, Blood Orange\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eAltitude: \u003c\/span\u003e\u003cspan\u003e1300masl\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eVarietal: \u003c\/span\u003e\u003cspan\u003eCobra\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eProcess: \u003c\/span\u003e\u003cspan\u003eAnaerobic Natural\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eIntervention Level: \u003c\/span\u003e\u003cspan\u003eMedium\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWeight: 200g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eRoast Profile: Filter\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003chr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch2 class=\"field-from_origin_title has-text-align-center wp-block-acf-field-blocks-acf-text has-x-large-font-size\"\u003e\u003cspan class=\"value\"\u003eFrom Origin to Cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"field-product_from_origin_to_cup_description has-text-align-center wp-block-acf-field-blocks-acf-text\"\u003e\u003cspan class=\"value\"\u003eLucky 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"\u003e\n\u003cfigure class=\"wp-block-acf-field-blocks-acf-image\"\u003e\u003cimg width=\"338\" height=\"378\" src=\"https:\/\/d1j9xh2330ho4m.cloudfront.net\/uploads\/2026\/04\/Scherm%C2%ADafbeelding-2025-03-21-om-15.01.39-1.png\" class=\"attachment-post-thumbnail size-post-thumbnail\" alt=\"\"\u003e\u003c\/figure\u003e\n\u003cp class=\"field-origin_title wp-block-acf-field-blocks-acf-text has-small-font-size\"\u003e\u003cspan class=\"value\"\u003eOrigin\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"field-product_origin_text wp-block-acf-field-blocks-acf-text\"\u003e\u003cspan class=\"value\"\u003eKanggo'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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"\u003e\n\u003cfigure class=\"wp-block-acf-field-blocks-acf-image\"\u003e\u003cimg width=\"337\" height=\"378\" src=\"https:\/\/d1j9xh2330ho4m.cloudfront.net\/uploads\/2026\/04\/Cerise-de-cafe-et-main-de-producteur-1.png\" class=\"attachment-post-thumbnail size-post-thumbnail\" alt=\"\"\u003e\u003c\/figure\u003e\n\u003cp class=\"field-varietal_title wp-block-acf-field-blocks-acf-text has-small-font-size\"\u003e\u003cspan class=\"value\"\u003eVarietal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"field-product_varietal_text wp-block-acf-field-blocks-acf-text\"\u003e\u003cspan class=\"value\"\u003eCobra 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"\u003e\n\u003cfigure class=\"wp-block-acf-field-blocks-acf-image\"\u003e\u003cimg width=\"338\" height=\"378\" src=\"https:\/\/d1j9xh2330ho4m.cloudfront.net\/uploads\/2026\/04\/9-1.png\" class=\"attachment-post-thumbnail size-post-thumbnail\" alt=\"\"\u003e\u003c\/figure\u003e\n\u003cp class=\"field-processing_title wp-block-acf-field-blocks-acf-text has-small-font-size\"\u003e\u003cspan class=\"value\"\u003eProcessing\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"field-product_processing_text wp-block-acf-field-blocks-acf-text\"\u003e\u003cspan class=\"value\"\u003eNitrogen-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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"\u003e\n\u003cfigure class=\"wp-block-acf-field-blocks-acf-image\"\u003e\u003cimg width=\"338\" height=\"378\" src=\"https:\/\/d1j9xh2330ho4m.cloudfront.net\/uploads\/2026\/04\/Boite-de-reception-%E2%80%A2-Direct-1.png\" class=\"attachment-post-thumbnail size-post-thumbnail\" alt=\"\" loading=\"lazy\"\u003e\u003c\/figure\u003e\n\u003cp class=\"field-intervention_level_title wp-block-acf-field-blocks-acf-text has-small-font-size\"\u003e\u003cspan class=\"value\"\u003eIntervention level\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"field-product_intervention_level_text wp-block-acf-field-blocks-acf-text\"\u003e\u003cspan class=\"value\"\u003eMedium. 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DRiP STUDiO HNL","offers":[{"title":"Default Title","offer_id":67876620304697,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/3204\/7161\/files\/Lucky-Cherry_Render_Front_89x89-2048x1434.png?v=1793300712","url":"https:\/\/dripstudio.online\/products\/lucky-cherry-dak-7th-anniversary","provider":"DRiP STUDiO HNL","version":"1.0","type":"link"}