The other consideration is that some farms and/or Co-ops do a lot of blending. Farms can typically run a couple of varietals - this is to spread the risk in the event of adverse weather conditions and/or buyer demand. So, let's say, a farm plants a couple of different varietals and there is frost, or some other extreme weather. Certain varietals, just like plants are more hardy than others. The other reason farms run different varietals is because certain years some beans are more "attractive" than others.......let's call it bean fashion. Right now, Panama Giesha's are too hot to handle in terms of supply and demand. Smart farmers and Co-Op processors may take beans from a few different varietals and blend them green. Sometimes this is disclosed (transparent) and other times not so apparent. Peru can be a tricky region. There can be plenty of MCM around, used quite a bit by the Italians, but some of it can be commercial grade fillers. However, Peru like all regions can have stunners as well and I respect the beans from this area. Advice is to seek regions were supply is perhaps more available and then zero in on quality offerings. A great Brazil, Colombian or Bolivian could help reach similar results being in a similar geographic region, however, Peru has some very high grown coffee and can therefore be akin to some centrals. Unfortunately, it takes quite a bit to detach from the reality that our favorite beans are only available for 6 months......I know it took many years for me to remove this emotion and I still suffer from time to time..........
