Coffee Blending

Blending is the art of combining various coffees from different origins. Although you would assume that the reason for blending beans is to produce a superior cup, most 100% Arabica beans will produce a superior cup if left unblended. So why blend?
Here are some of the less obvious reasons why we blend.
Signature Blends - the idea here is to produce a blend of a consistent flavor to be sold exclusively by a particular chain store or cafe. Consumers visiting the cafe can always expect the same taste and quality. The ultimate goal is to have consumers return time and again to buy the famous signature blend. Some examples include Starbucks and Dunkin Donuts.
Consistency Blends - these blend a large number of bean varieties in order to maintain a consistent flavor should one or more of those varieties become unavailable at any time. An example is the powdered instant "Nescafe Blend 43", with 43 different beans in the blend. If one of these beans should become unavailable, it can be replaced without consumers noticing a large difference in the flavor of their favorite coffee.
Low Cost Blends - these are an attempt to blend cheaper Robusta beans with quality Arabica beans in order to maintain some of the Arabica flavor at a lower price.
Single-Origin Blends - whilst you may think that "single-origin" is unblended coffee, this is not always the case. What is labeled as single-origin can be a coffee blend of various varieties from a particular region. On the other hand, it may well be a true unblended single-origin coffee. You should always check with your distributor that the coffee is exactly what you are asking for.

Unblended Coffee
In the case of high quality Arabica beans, it is a shame to blend away the uniqueness that can be enjoyed in a coffee from a single-origin or Estate. Drinking an unblended coffee allows you examine the traits of a particular bean and enjoy a uniqueness of acidity, body, flavor and aroma that cannot be found in any other coffee. When you are out to try unblended styles, look for the following:
Single-Origin Coffee Coffee beans from a single origin possess a balance (mix of acidity, body, flavor and aroma) unique to that region. Coffees sold as single-origin are usually always 100% Arabica and can be very costly, especially when the bean is highly prized.
Highly regarded single-origin coffees include:
Costa Rica – Excellent acidity creates a bright taste with a hint of smoke flavor. Guatemala – Medium bodied with a lively acidity, very aromatic with spice and chocolate overtones.
Colombia – Smooth, well balanced acidity with a sweet flavor.
Kona – Kona coffee is grown in the Hawaiian Islands and benefits from its rich volcanic soil. It is typically mild and sweet with a hint of spice.
Sumatra – Very full bodied with a slight exotic earthy taste. Slightly sweet with floral nuances.
New Guinea – Very well balanced with complex aromas. Moderate acidity and full body. Sulawesi – Unique nutty and woody aromas add to this full bodied, complex flavored coffee.
Ethiopia – Medium bodied with a tangy and pungent liveliness and a pronounced floral aroma.
Kenya – Kenya Coffee is considered by many to be the finest coffee in the world. It`s reputation as a top quality coffee producer is unsurpassed. This meticulously prepared East African coffee is famous for it's rich full body, strong pleasant acidity, floral fragrant aroma and a winey aftertaste with overtones of berries and citrus