Bagging Beans for Back to School! - The Weekly Grind 2017

Hello everyone, and welcome back to the Weekly Grind!

This Week at Armeno…

Back to school season is upon us once again, and if you’re an incoming student at Holy Cross, you might be in for a treat from us! We spent the beginning of the week bagging and grinding 300 ½ lb bags (phew!) of our staple House Blend, which are now on their way over to Worcester to be plopped in goodie bags and handed out to students to celebrate the start of the school year. The House Blend, light but complex with a mix of beans from each of our main regions, is a great place to start if you’re new to our coffee and sure to serve any student well as they tackle those early morning courses and late-night study sessions.

Speaking of schools in Worcester...

Ever heard of the Burncoat Outdoor Adventure Squad? We just learned about them recently after John had a serendipitous run-in and conversation with passionate founder and Burncoat High School history teacher Tom Donington a few months ago. Essentially, Donington describes the Squad as an “extracurricular program that connects high-poverty urban students to outdoor opportunities like hiking and camping to help them develop leadership skills, an appreciation for the outdoors, and foster a sense of belonging in what is to many of them, their new homeland.” So from canoe-camping and whitewater rafting to cross-country skiing and exploring Acadia, students from myriad backgrounds that span all corners of the globe are able to lead their peers through exciting outdoor forays that connect and inspire them. Sound awesome? We thought so.

Now, what’s this have to do with a little coffee roaster like us? Well, this diverse, student-run group provides a wonderful, empowering opportunity for students at Burncoat High School, but it’s also entirely self-funded by teachers and volunteers, or through donations. As soon as we heard that, we decided to get involved with a donation of our own to keep the ball rolling for Mr. Donington and his students.

Sound like something you’d want to support too (& did I mention it’s tax deductible)? Contact Mr. Donington at for details on how to contribute!

This Week’s Toasty Tidbit: "What's that animal?"

Those of you who have stopped by the mill have probably noticed the picture of this little guy hanging on the wall. This indonesian civet cat plays a critical role in the process of making Kopi Luwak, the most expensive (and fairly controversial) coffee in the world. The civet cat loves eating only the ripest coffee cherries, and it is the enzymes involved in the civet cat’s digestion that contribute to this coffee’s unique flavor. Once the seeds are collected, sanitized, and roasted, the result is a thick, rich and syrupy coffee that's low in acidity with earthy, smokey, notes that tastes like no other coffee in the world.

Have questions for us?

Email us at, and keep an eye on our Facebook and Instagram feeds to be notified of any new additions to our coffee roster, holiday hour changes, and upcoming events. Like what you see here on Behind the Beans? Hit the subscribe button to be notified of new posts every Friday!


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