Originally Posted by patrickBOOTH
I really have no idea why people always assume single origins are God's Dick.
I wouldn't say that single origins are inherently better, but that they allow for more potential than blends. Most roasters blend in order to insure consistency of flavor from batch to batch, even as the green coffee they are getting in changes. For a high volume operation where customers expect consistency, blends are really the only way to go. Blending also makes it much easier to create a consistently drinkable coffee.
Single origins are a lot harder to get right. The recent growth in small, local, "specialty" roasters has led to a lot more single origins on the market. When they are done well, they can have a much broader range of flavors than you'll find in any blend. The problem is that roasting is hard, and roasting single origins and microlots is even harder. The vast majority of small roasters just don't have the experience to deliver a good product consistently and without blending.
Personally, I try to go for single origins when I can, but that's more of a philosophical decision than a quality decision. Coffee is an agricultural product, and I believe that it's important to embrace that rather than trying to cover it up by blending so that every bag of coffee tastes the same.