In the current issue of Imbibe Magazine , Heather Perry discusses the potential, both the good and the not-so-much, of SO espresso.  A hot trend right now, SO espresso was also featured recently on Coffee Review (.com).  Heather assisted Ken Davids in evaluating 21 single-origin espressos.   

The debate centers around the idea that a single bean can't possibly bring the balance of flavor and acidity that an artfully-blended group of them can.  Those who enjoy the trend say it's more about tasting the origin's nuances, likening them to varietal wine differences and how regions can have such an impact on taste.  Find Imbibe at your local news stand.