I am curious why you pretty much can't find any mainstream brand of coffee made from Robusto beans - I have never seen a Robusto bean coffee in any grocery store I've ever checked - all 100% Arabica. Seems like with 2x the caffiene there would be a market for it. There are plenty of high-caffiene specialty brands of Arabica - why not just get 2x in the same amount of coffee? Besides, I think the caffiene content they show on the labels is before roasting and the more they roast it, the less caffiene afterwards. There is a misconception that the darker, the more caffiene but its actually the opposite. Just dumb stuff I wonder about...