Generally speaking, native born Americans prefer Arabica coffee and not Robusta. Robusta is harsher and less complex.
Robusta, which comes from the coffea canephora plant, is known for its bold flavor. Many describe it as similar to dark chocolate with bitter, nutty tasting notes and just a bit of sweetness. That is likely due to the fact that robusta contains 60% less fat and sugar than arabica. It’s also a supercharged way to start your day, as robusta naturally has about double the caffeine of arabica coffee beans.
The robusta coffee plant is hearty and can thrive in lower elevations and varying climates. Robusta is grown around the world in countries like Indonesia, India and Uganda, but Vietnam is the largest producer of robusta beans, and the second largest overall coffee producer worldwide after Brazil.
For years, robusta was unfairly considered an inferior bean. As the name suggests, it’s a resilient plant that can handle tricky growing conditions and reproduce much more quickly than arabica plants. It was first grown for quantity and not necessarily quality, but modern farmers and coffee roasters aim to change that by investing in the beans and offering them as a specialty coffee.
Typically, robustas are used in iced coffee and specialty drink concoctions that add milk, sugars, etc.