Robusta coffee comes from the beans of the Coffea canephora plant and accounts for 30-40% of global coffee production, the remainder being made up of arabica coffee.

These beans produce a low acidic, full-bodied brew that has a bold taste, with earthy undertones of dark chocolate.

However, their strong flavor has people divided.

Some people, like chúng ta (us), really enjoy the malty flavor of robusta coffee, probably because it goes SO well in Vietnamese iced coffee! While others claim it's "inferior" to the smooth and delicate taste of arabica.

But don't worry, our mos taught us to always be kind and never judge. Instead, we're going to show why you should give the Robusta bean a try.

Native to Sub-Saharan Africa, the robusta plant was first "discovered" in the Congo during the late 1800s - and people absolutely lost their shit.

At the time, people were almost exclusively drinking arabica coffee. However, these plants require a lot of TLC. So, when a Coffee Leaf Rust disease emerged in the late 20th century, the impact on arabica was detrimental.

In order to adapt (because coffee is life) Europeans began cultivating robusta beans in lowland areas such as Uganda, Ivory Coast, Guinea, and our native Vietnam, which were previously deemed to be undesirable.

Robusta plants thrived in these locations, and today Vietnam has emerged as the world's leading producer of robusta coffee!🎉

"By "discovered" we mean colonizers found it for the first time, locals would have been using it for years before.🙄