What is a potential downside of post-blending coffee?

Post-blending coffee involves combining different coffees after they have been roasted. One potential downside of this method is that it adds more steps to the production process. Each coffee variety must be roasted separately before they can be combined, which can increase labor time and complexity in managing the roasting schedule, equipment, and storage. This additional effort may also lead to increased chances for error or inconsistency in the final blend if not carefully managed.

In contrast, options such as increased efficiency or reduced variability in roasting do not apply to post-blending, as these would typically be associated with a simpler, more streamlined production process. Additionally, while post-blending can lead to a better overall taste for the right combinations, it is not guaranteed and often depends heavily on the skills of the roaster. Therefore, the identification of more steps in the production process as a downside reflects the inherent complexities involved in post-blending coffee.