To Blend or Not To Blend...
We are the ones who choose the latter, but instead of claiming that this is the only truth, we wanted to dwell on the possibilities and causes...
There are many parameters behind the quality in a cup of coffee and our motivation is to keep our awareness up to date and improve as much as possible, rather than meeting all of them. Green seed quality, defect rate in the bag, storage conditions until it reaches us, harvest date, the freshness of the seed are the most important ones...
If your problems are high in these parameters and the situation does not seem to improve, or your customer base; if it specifically emphasizes certain types of features (high body and fruit flavors but low acidity, intense smell and affordable price) and where the seed comes from, altitude, etc. If he interprets coffee as a 'beverage' rather than imprint information, you can look warmly towards the blend...
Again, if you take the blend in an 'idealistic' way and follow a path such as catching all the essentials of smell, taste, acidity and balance at the top, you may have gone against the reasons for blending above, for example, you may not be able to provide the cost advantage in this way or you may contradict your customer's expectations. This shows that blending should not be considered as just a matter of taste.
In single origin roasting; It can be preferred because it is a source of motivation that gives the opportunity to focus on what the characteristics of the region from which the profiled coffee comes from, the opportunity to get to know the bean better, and the opportunity to think about how it can be better from the field to the barista and even to the customer.
Let's also add that the collation can also be done on the consumer side ;)
The choice is yours.
Photo: royalcoffee.com