Chocolate and coffee

Since a few years ago, extra-dark chocolate is trendy in Japan. I liked it before it became popular. My favorite is a 99% cacao chocolate (product from Meiji Seika). None of my friends like it, so I worry whether it will be out of production.
On getting to my laboratory, I make a strong drip coffee and drink it black. My favorite brand is Mandheling, and I have taken it for 15 years. This brand is not so expensive, but Mari grumbled to me for my to much consumption.
I heard a presentation in a Japanese conference that the Mandheling and Brazil Santos have an awakening property, whereas Blue Mountain and Guatemala are preferable for relaxing. It is reasonable to drink Mandheling before I start, isn't it?