What kinds of coffee beans are more successful at producing crema on espresso?
The question you linked to has some answers about which type of beans to use (Brazil, arabica, robusta) but equally important is bean quality including/especially: freshness.

For crema, you want fresh beans, a good machine, a good grinder, and good technique. This page has great advice on crema: http://www.coffeekid.com/espresso/cremarule