Which drink has major commercial types called Robusta and Arabica?
Robusta coffee the balance. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive, earthy flavour, but usually with more bitterness than arabica due to their high pyrazine content. Some 37% to 40% of the coffee produced in the world is robusta. It is mostly grown in Vietnam, where French colonists introduced it in the late 19th century, though it is also grown in India, Africa and Brazil, where it is often called "conilon". In recent years, Vietnam, which produces mostly robusta, has become the world's largest exporter of robusta coffee, accounting for over 40% of the total production. It surpasses
Robusta coffee compared to arabica's 1.5%), and contains less sugar (3–7% compared to arabica's 6–9%). As it is less susceptible to pests and disease, robusta needs much less herbicide and pesticide than arabica. Originating in upland forests in Ethiopia, robusta grows indigenously in Western and Central Africa from Liberia to Tanzania and south to Angola. It was not recognized as a species of "Coffea" until 1897, over 100 years after "Coffea arabica". It is also reportedly naturalized in Borneo, French Polynesia, Costa Rica, Nicaragua, Jamaica, and the Lesser Antilles. In 1927 a hybrid between robusta and arabica was found in Timor. This