Hold on to your hats, because DAK Roastery is celebrating its seventh birthday and has decided to go all out! It’s prepared something truly special for the celebration. It’s brought in beans from Bali, Indonesia, which it’s named “Lucky Cherry,” and they’re sure to impress you. Get ready for a real fruit explosion. A bold and juicy cherry flavor meets the sweetness of red grapes and the sparkling citrus acidity of blood orange. This wild combination is complemented by a distinct liqueur-like note reminiscent of aged rum, which gives the coffee a real kick.
The beans come from the Indonesian island of Bali—a popular tourist destination—specifically from the village of Belancan in the Kintamani region. It is here that producer Kanggo tends to five hectares of coffee trees growing on volcanic slopes at an elevation of 1, 200 to 1,400 meters. The Cobra variety was selected for this anniversary edition. After harvest, the coffee cherries are sent to the Heqa processing center in the Buleleng region, which specializes in experimental fermentation methods and collaborates with six local producers.
And now comes the most interesting part: processing using the nitrogen-flushed anaerobic natural method. First, the freshly harvested cherries are carefully sorted so that only the highest-quality ones proceed to the next stage. They are then transferred to a special bioreactor into which nitrogen is fed to displace the oxygen. In this controlled environment, fermentation takes place for an incredible 120 hours at a temperature of 25 °C, with nitrogen continuously replenished in the vessel. This is followed by another 14 days of controlled drying of the whole cherries in a room with controlled temperature and humidity. The result is a distinctive coffee, whose potential the roasters at DAK have brought to perfection. And now you can celebrate their seventh anniversary together with them!
- Producer: Kanggo
- Processing station: Heqa
- Altitude: 1,200–1,400 m above sea level