Whiskey Barrel Aged Coffee From Sumatra, Organic/Fair Trade

Sumatran, whiskey barrel aged coffee are cultivated on the, high volcanic slopes of Sumatra, Producing some of the finest coffee. Perfect for whiskey barrel aged coffee.

Mandheling coffee is named for the Mandailing people, an ethnic group in the Batak area.

Mandheling coffees are grown by small cultivators. Who prefer growing this coffee in shade. At altitudes from 1200 to 1600 meters (3,936 to 5,248 feet) above sea level. Using organic farming and cultivation practices.  Creek Rock Coffee sources ethically and organically grown coffees for whiskey barrel aged coffee

Creek Rock Coffee ages the green coffee beans. In a freshly dumped whisky barrel. For 6 to 8 weeks. Depending on the flavor profile we intend to achieve. We have found a light roast gives the most whiskey barrel aged coffee flavors. 

This whiskey barrel aged coffee makes an amazing cold brew or iced coffee. When steeping as a cold brew. Do a 1 to 1 ratio of water to course ground coffee. Allow to steep for 12 to 20 hours. Depending on the strength of the concentrated cold brew.