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Since 1994, Armeno Coffee Roasters has hand-crafted fresh roasted specialty coffees from our historic New England grist mill. Our
mission is to share our love of coffee with you, whether you stop by our Northborough location or visit us online.
We combine artistry, experience, and the
highest quality coffee beans to create truly great coffees and a memorable coffee experience. Armeno Coffee Roasters imports 100% Arabica beans from premier coffee growing
regions across the globe. We feature coffees from South America, Africa, the Caribbean, and the Pacific Rim, and create a variety of roasts and blends to satisfy every
taste and every coffee drinking occasion.
When it comes to truly great coffee, freshness matters. We roast and ship each Monday - Thursday so you can order in
small quantities and ensure your coffee is always fresh. From the moment you open the bag, you will notice the Armeno difference!
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Wine Tasting 2/28/15
ZOLL CELLARS WINERY:
Zoll Cellars is located in the residence of Frank Zoll in beautiful Shrewsbury, Massachusetts. They use their half acre of property as a private winery that offers wine enthusiasts the unique experience to learn hands on how to make exceptional wine at harvest. The Zolls have created a beautiful winery, where the birds sing from the trees and chicken roam free. They use the biodynamic branch of organic farming. This type of farming is one step beyond organic. Not only do they not use harmful chemicals, but they harness the energies of the planets and constellations, as well as the energies from the elements: earth, wind, and water.
TURTLE CREEK WINERY:
Turtle Creek is a small winery located in the shadow of Boston. We presently produce about twelve hundred cases per year and have no ambition to be larger. Our plantings include Chardonnay, Cabernet Franc, Pinot Noir, and Riesling. We also purchase ultra premium wine grapes from select growers in California and the Finger Lakes in NY. We produce wines from Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Syrah, Chardonnay & Riesling. We make no wines from hybrid grapes and no fruit wines.
Zoll Cellars shows you how to take fruit from the field, to the table, by offering private wine making sessions, which are great for corporate or team building events. They also show off Frank’s Chef Pastry skills by offering wine and dessert pairings. Zoll Cellars enjoys giving wine enthusiasts the knowledge and hands on experience to make quality wine year after year...
HARD CIDER 2013
Hard cider was made with the finest Massachusetts grown heirloom apples from Southern Lancaster right near the Sterling border just miles from the Wachusett Reservoir. This lightly sweet cider is a proprietary blend of Baldwin, Gala, Rome, Empire, Cortland, Macoun, Macintosh, and Red Delicious apples hand harvested at the peak of ripeness. A brilliant golden nectar that offers delicate aromas of spring honey and lemon grass. Medium bodied flavors of caramelized quince and guava Turkish Delights linger on the palate with a luxurious creamy finish. Enjoy this chilled with local peppered goat cheese, fresh melon and prosciutto, grass fed braised veal shanks, and frozen custard.
WILDFLOWER MEAD 2013
Wildflower mead is made with hand packed raw unfiltered wildflower honey from Carlisle Honey in Carlisle Mass that is light in color with a very delicate honey flavor, you can almost taste the blossoms. This honey from the early spring blossoms of fruit trees and spring flowers. This sweet mead with its copper luminescent has bright floral aroma of orange blossoms and spring honey. Flavors of ripe figs and caramelized peaches will open up to a full bodied sweetness that envelops your palate. Pair this with ripe Camembert cheese, Thai curry, and strawberry cheesecake.
DRY RIESLING 2013
Riesling was produced with fruit harvested along the Southern New England Coast from Rhode Island, and Westport Massachusetts. This is a blend of 65 % Riesling, 25% Vidal Blanc, and 10% Traminette. Traminette is a great compliment to Riesling. It offers a zesty grapefruit spiciness that really accentuates the bright grassy minerality in our local Riesling. A brilliant golden luster with rich fragrant aromas of peach, honeydew, and pineapple. Pair with Lobster Carbonara, Wellfleet Oysters, Fresh Balsamic Glazed Strawberries, and Manchego cheese.
Chardonnay was produced with fruit from the Southeastern New England Coast in Westport Massachusetts. This was fermented in all stainless steel on the lees and inoculated with Malolatic bacteria to offer a nice lush full body that retains excellent floral citrus notes. Classic golden straw color with brilliant inviting aromas of golden raspberry and lime on the nose. Luscious flavors of golden pineapple linger on the palate with a crisp quince finish. Pair this with grilled oysters, swordfish, and lemon meringue pie.
PINOT NOIR 2012
Pinot Noir was produced with fruit harvested along the Southern New England Coast from Westport Massachusetts, and blended with Bio Bio Chile. This is a blend of 100% Pinot Noir. Our Massachusetts batch (85%) fermented in stainless with an Alsatian yeast strain and underwent malolactic fermentation then was finished off in new Hungarian oak barrels for only 2 months. Chilean fruit (15%) was fermented and aged in 3yr old American oak barrels for 12 months. Aromas of strawberry and spice with a light garnet color. Flavors of cherry, rhubarb, and chanterelles brim on the palate with a lasting smooth finish. Pair with Nantucket Scallop Ceviche, Long Island Peking Duck, Arugula & Lavender Salad, and Massachusetts Camembert cheese.
CABERNET FRANC 2013
Cabernet Franc is made with a blend of 90% Cabernet Franc and 10% NY Cabernet Sauvignon from Lake Cayuga. Cabernet Franc grapes were harvested from Portsmouth Rhode Island, Cutchogue New York, Yakima Washington, and just one barrel of Curico Chile. This was aged in new and neutral American and 2yr old Hungarian Oak barrels for 6 months. Classic deep ruby color with complex spicy and herbal aromas paired with dark fruit flavors of cherry & cassis. This is a perfect complement to grilled venison or smoked pheasant.
Small scale wineries, while accounting for a negligible share of market for wine production, are nevertheless at the leading edge of innovation. At larger volumes of production, it is simply not possible to devote the attention to detail which is feasible at a smaller scale. In wineries and in viticulture, decisions are always a tug-of-war between quality and economics. At Turtle Creek quality is an uncompromising criterion. Clonal selection, yield per vine, fruit thinning, ripening criteria, hand picking and sorting, batch size, new French oak, gentle handling of must and wine with peristaltic and progressive cavity pumps—all are examples of stark differences between the way we go about our work and that of the typical medium to larger winery; all these choices speak to a point of view and our passion for the craft.
2013 is a great example of a cool-climate Chardonnay, in a Burgundian style: good acidity, clean & transparent. A universal food-pairing wine.
2012 PINOT NOIR
This is a different Pinot than our other version from Carneros grapes. Lighter, structured, with good acidity and a noticeable finish. This has a distinct profile and will pair well with a variety of foods.
2011 CABERNET SAUVIGNON
Ample fruit, great structure. This year, we blended in 5% Petit Verdot which moves the profile from a fruit centric Cab to a more complex, Bordeaux style. A dimensional wine with pronounced aging potential.
We joke that our Syrah is the antidote for Merlot: more fruit, more structure & more character. This is a bigger wine than its predecessor and may take a little longer to meld.
2012 LATE HARVEST CABERNET SAUVIGNON
A most unusual version of this renowned grape. While most late harvest wines have a cloying sense of sugar, this does not, and in the finish the acidity reasserts itself to show wonderful varietal intensity. Sui generis.