Robusta beans grow in a wider climate range than Arabica, but are known as the Trash Bean. Here&#039;s a different story... The Quest to Make the Best Worst Cup of Coffee Robusta is more sustainable than arabica, but it suffers from a noxious reputation. Can experimental roasters make an unloved bean into the “smoky scotch” of coffees? By Alina Simone <a rel="noreferrer nofollow noopener" href="https://www.theatlantic.com/science/archive/2022/11/vietnam-robusta-coffee-revolution-climate-change/672079/?utm_source=copy-link&amp;utm_medium=social&amp;utm_campaign=share" target="_blank">https://www.theatlantic.com/science/archive/2022/11/vietnam-robusta-coffee-revolution-climate-change/672079/?utm_source=copy-link&amp;utm_medium=social&amp;utm_campaign=share</a> ....This was nothing like the other wimpy thing called “coffee” I’d spent my entire life drinking, and at some primitive, sensory level, I struggled to process it. But I controlled my expression because Bang Duong, the man who’d grown and roasted and brewed this Thorlike drink, was seated right across from me. It was January 2020, and we were on the second floor of Ho Chi Minh City’s Tractor Coffee, a mecca of reclaimed wood, unfinished steel, and burlap tones that wouldn’t be out of place in Berkeley or Berlin save for one thing: Tractor was one of the only cafés I could find that made seed-to-cup coffee from the world’s least loved variety of bean. That could make it the staging ground for a far-fetched culinary revolution...