Do this all of the time; that is , when it is an option. Ed and I do this for most of the coffees offered on the polls. When we dont taste (blind or otherwise) we make it clear this is the case. Recent instances in the have not tasted category include the Kona and Jamaica Blue Mountain (samples not available) and Sumatran Mandheling (previously tasted and regarded as a known entity).
Before we offer coffee on the polls I request samples from our suppliers. I roast them and share them with Ed (and recently with a "guest taster"). The samples are identied by a letter or number with the key to the code contained in an envelope with the samples. If anybody wants to do it blind, they can, but they can peek first if they choose. Ed does this blind. I manage to do it sometimes but not always. At the end of each tasting we compare notes, agree on what we will offer and I write up a composite of our opinions. These are the notes you see with each poll.
The most interesting part of this is that Ed and I invariably agree on the quality and ranking and most of the time there is 100% alignment. Not bad when you consider the recent tasting included 6 coffees.
Another argument in favour of tasting in this way is that the differences between bland, interesting, good and excellent are readily discerned. We have found some excellent coffees as a result of our tasting evaluations. Similarly, we have also recognised a few duds that did not meet our expectations based on reputations. You only hear about the good ones.
A variation on the blind tasting occured last year when four of us exchanged blends. The make-ups of the blends were included in the packages for tasters to use pre or post tasting. The write-ups were posted on this site. I think I can safely say this was regarded by all as a very valuable exercise in tasting and description.
As for your question about where any of the results of blind tasting are written up, well that is a good question. There are lots of reviews but the identities of the coffees are invariably revealed. You might have a look at this site http://www.cupofexcellence.org/Deskt...aspx?tabid=313
to see notes about coffees that were tasted blind. You could use this as the basis for further exploration on the subject. Depending on where you live, the Coffee Academy in Melbourne conducts cupping sessions as part of the Melbourne training program. Through this post you may also find others on the forum who are keen to do the same thing and this could be the basis of an exchange group. Unfortunately, it could also come to nothing because a lot of people find this very challenging and prefer not to engage in activities in which they have to talk about sensory perceptions and why they do or dont like something.