Coffee is mainly divided into three varieties: Arabica, Robusta, Liberica, and there are countless small varieties subdivided into large varieties! In daily life, we can often see that the promotional plaques of many coffee shops will have such a line of logo: "Our store uses 100% Arabica coffee beans"! 
There is also a Robusta species that is obviously rich in commercial value, so why can't you see any merchants advertising their own beans as "100% Robusta"? Robusta.
Robusta is a Belgian scholar in 1898 in the Congo Basin of Africa, discovered a new variety. However, it is actually a sub-variety of the Cafe Canevra subdivision, what does it mean?
If in the true sense, the three major varieties should actually be: small-grained Arabica, medium-grained Canefra, and large-grained Liberica, and Robusta is a sub-variety under the Carnefra subdivision, and the corresponding level should be a sub-variety under the Arabica subdivision, such as Iron Pick! And not on a par with Arabica. 
That's why it's often said that it's not rigorous to compare Robusta and Arabica, because the botanical "generation" of the two is not at the same level! Why was Robusta able to replace Canevra as one of the three species?
As soon as you talk about it, Canevra will feel embarrassed! Because of its sub-breeds, only one Robusta can be used commercially, and the other sub-breeds remain in the interior of Africa to this day, in a wild state!
And the most important thing is that Robusta can beat most of the sub-varieties of Arabica in many aspects in terms of commercial use, so gradually, the synonym of medium-grain coffee in people's mouths has become Robusta.
Robusta's advantageThe first thing to mention is the ability to resist disease, knock on the blackboard! The Arabica species has 44 chromosomes, while Robusta has only half of its chromosomes, which is 22. Normally, the higher the number of chromosomes, the higher the genetic complexity of the plant, and the more advanced the items produced!
But know that Arabica is self-pollinating, while Robusta is cross-pollinator! The cross-pollinated Robusta plant quality is higher because the offspring plants produced by cross-pollination will have the genetic traits of both parent plants, which can generate more possibilities and avoid many diseases, because they can adapt to the environment by constantly changing their genes!
The self-pollinated Arabica is becoming more and more single in the process of continuous reproduction because there is no intervention of foreign genes, and its disease resistance is extremely poor. So in the twentieth century, after stumbling over leaf rust, many of the places where Arabica was originally planted were eroded by leaf rust and replanted Robusta with strong disease resistance!
The second is to have more caffeine! Robusta has twice as much caffeine as Arabica, about 27% to 4% range. Caffeine is effective in preventing insects from eating and is perfect for acting as a natural insecticide! Naturally, you will have a better chance of surviving in harsh environments. The point is that there is still a lot of fruit!
Then I believe some friends will ask: since there are so many advantages, why doesn't anyone use Robusta as a propaganda slogan? Robusta's disadvantage
It is both an advantage and a disadvantage, because Robusta has twice as much caffeine and chlorogenic acid as Arabica in its body, so it cannot have the aromatic smell of Arabica. The dark roasted Robusta has a strong, pounding flavor, and he will be much more bitter than the beans of Arabica! Because the two big brothers of caffeine and chlorogenic acid are the main ones of bitterness!
If you try to break with tradition and bake Robusta to a light roast, you don't get the floral and fruity aromas of Arabica lightly roasted beans, but grains, hay, almonds with a messy acidity! It can be seen that whether it is a dark roast or a light roast, the flavor of Robusta is not quite in line with the taste of modern people.
I can't help but wonder if it is because Robusta's disease resistance is good, so the planting environment is too poor, if its environment and planting treatment are raised to the level of Arabica, can Robusta with excellent flavor also be planted?
Then someone followed this idea, planted Robusta to a high-altitude area, took care of it, and then harvested the boutique Robusta! Boutique-grade Robusta
Green coffee beans are broadly divided into two grades, one is a commercial-grade coffee bean with a cup score of less than 80 points, and the other is a high-quality coffee bean with a cup score of more than 80 points.
And Robusta, who was carefully cared for, reached more than 80 points and was included in the boutique level! India's "coffee royal" Robusta, they have really changed people's bitter impression of traditional Robusta! Thick and clean, it is the intuitive feeling of people after drinking it.
But the number of such robustas is very rare, and there are very few estates that grow Robusta in this way, mainly in bitter commercial cultivation, and we certainly cannot judge it as a whole by the numbers.
If the flavor isn't suitable, why grow it?
Cheap!!! Robusta has an extremely good advantage. The coffee beans produced in Brazil can be said to be the most conscientious in the Arabica world, but Robusta is half cheaper!!
The second is that it has a lot of caffeine and a high body! The combination of the three can be said to be the best choice for instant coffee raw materials, so many Robusta are directly sent to the instant factory for instant production after harvesting!
And it will have a lot of oil, so many times adding a little bit of Luo bean to the blend can make the concentration hold a lot of golden oil without affecting the flavor, so why not
But it's important to know that Robusta isn't an inferior coffee, it's just that the flavor it produces doesn't quite match the tastes of the modern public. And, the high-quality Robusta will be able to be widely distributed one day, so let's wait a while
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