I agree with Les' point (and I too am prepared to offer full apologies if this rubs Tom the wrong way, as it's somewhat a violation of list policy): try, just try, beans from somewhere else. You'll likely figure out that, short of flying to Hawaii each year, there is no better source than Sweet Marias. (And even that flight will only get you good Kona--which, in all honesty, is truly a nectar.)
Some years back I was buying beans from a supplier in Oregon as emergency backup. Then they had a bean I loved which SM had run out of (a Bolivian or Peruvian, can't remember which), so I promptly ordered five pounds. It was Weak! None of the exotic spice/brightness which I'd had from the SM beans. I've also gotten beans from a local roaster who is also a dedicated cupper and has worked with farmers in C. America & Sumatra for years. His are the best-selling coffees in Sonoma County, and they still don't measure up to the subtlety & variety of Tom's coffees. I'll use them in a pinch, but that's it.
Les' experiment idea is a good one. Let us know how it goes, if you try it yourself.
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