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Plenty of roasters will do robusta its just that the genetic make up of the plants as well as the preferred growing conditions means that right now the flavour ceiling of arabica is so much higher.
There is a push towards growing high quality Robusta as climate warming greens an eventual reduction in growing land for high grown arabica. but this takes time and resources, something which is not common in the traditional Robusta growing countries.
Add into that that it's in Robusta nature to grow unpleasant bitter and acid compounds as well as more caffeine, as they serve as pest repellants.
Matisse
Anyone know if any of the boutique roasters do a straight robusta? Bit of chitchat about this subject on another forum I use. A couple of people seem to be up for trying it. Generally frowned upon, using robusta, but rumour has it a good robusta can be better than a bad arabica.
I quite like the astringent bitterness from a robusta blended in, so I'd like to try a straight one.