And just like that, I find that my love I developed a love for robusta mixed in espresso came from a lie (or lack of reading closely). <sincerely> Thanks for pointing that out. </s>

I got to thinking more about this. Many traditional roasters use robusta in their blends. Chicco d'Oro is a bit cagey about this, but some of their offerings are explicitly robusta blends[0], while others are pure arabica. My impression is that their coffees are arabica/robusta blends, unless they specifically say "arabica". I'm not sure about the particular product in the Amazon listing - it may be mis-labeled. I'd have to see the bag. As I recall, besides adding caffine, robusta improves espresso crema.

[0] https://chiccodoro.com/lang-en/?s=robusta