Some good points, but I would beg to differ on a few of them. Actually to start with there are 4 commercial forms of coffee- Arabiuca and Robusta as well as Liberica and Excelso. All 4 are used around the world, Liberica and Exceslo mainly in Asia- including the Philippines and india. All in all there are 5 recognised grades of arabica for specialty purposes, 7 grades if you count the system used in producing countries for exporting greens, indeed specilaty grade (Grade 1) is what should be being used by most roasters.
In terms of Robusta, most European countries import huge amounts of robusta. Most is what they consider to be specialty grade robusta (yes, there is a grading system for robusta as well!). Italy's biggest importers of coffee- traders such as Sandalj, S.I Caf, Cogeco and Italcoffee import much more robusta than arabica. Indeed only a very small volume of roasted product in Italy, mainly from internationally famous but locally not so Illy. The really big roasters- ie Lavazza and Hausbrant produce mainly blends for the European market. The best robusta comes (washed) from India, Madagascar and Laos. A well prepped and good quality Robusta actually can add to a blend. Having only been in the coffee business roughly 17 years, I was quite suprised with the cupping characters of the Indian washed robusta I tried in Italy. I would have probably kept this to myself only Andrew Hertzel back from a recent trip to India also shared his pleasant suprise at the quality of these coffees.