Blending coffee is done primarily to:

Blending coffee is done primarily to create new flavors that are not found in a single-origin coffee. This practice allows roasters to combine various types of beans from different regions, each with its unique taste profile. By blending, they can balance the characteristics of each bean and achieve a more complex, harmonious flavor that enhances the overall coffee experience.

For example, certain beans might offer bright acidity while others provide a smoother body or hints of chocolate and caramel. The skillful combination of these different flavor profiles leads to a cup of coffee that can be more appealing to a wider range of consumers than a single-origin might. This approach is also a key part of creating signature blends, which can become a distinctive offering for a brand or coffee shop.

Other options, while they may be considerations in coffee production, do not capture the primary intent behind blending. Reducing waste, cutting costs, or boosting caffeine content are not the main reasons that coffee is blended; instead, they pertain to other aspects of coffee production and strategy.