Blends and single origins
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A single origin is a finite thing
It comes from a harvest, there is a fixed amount of it, and when it is gone it is gone until next year and will taste different then. That is part of the appeal and it means a customer who loved it cannot reorder it indefinitely, which is a real commercial cost.
A blend is a product you can keep making
Because you can adjust the components to hold the character as lots change underneath it. That is the entire point of a house blend and it is why every roaster with wholesale customers has one. It also requires the palate to know when to adjust.
Blending is a skill, not a way to use up stock
A blend built to hit a flavor is a different thing from a blend built to clear a slow-moving lot, and buyers can usually tell. Starting from what you want it to taste like, and buying for that, is the version that works.
Component changes have to be deliberate
Swapping a component because a lot ran out changes the product, and doing it without tasting and adjusting means the customer discovers it. Keeping a reference and matching to it is how a house blend stays a house blend across a year of changing lots.
Label them accurately
A blend is a blend and should say so. Naming a blend after one of its origins, or describing it in a way that implies a single farm, is the kind of claim that costs trust cheaply and is entirely avoidable.
Most roasters need both
The blend pays the bills and supports wholesale; the single origins are what the business is interesting for and what attracts the customers who care. Running only one of the two is a choice worth making deliberately rather than by drift.