The source's Asian Classic blend discussion includes Mandheling and Yirgacheffe, while also considering other component origins. Its purpose is to explain how a roaster can design a recognisable balance from coffees with different production stories. The name should not be taken as proof that every component was grown in Asia. Besides Mandheling and Yirgacheffe, the described blend includes Guatemalan and Nicaraguan components, so the title alone does not communicate the complete component list.
Read the actual component information and intended roast style. An Indonesian coffee associated with wet hulling and a washed Ethiopian component can supply useful points of contrast, but their proportions and preparation determine how the blend presents.
Try the blend in the serving style it is sold for, whether black coffee or a milk drink, and record the recipe. Assess integration rather than hunting for each component separately. Blending is a deliberate product decision, not an automatic sign of either higher or lower quality than a single-origin coffee.
The conversation
A good question can make a better brew.