Recently, in a cafe in Marunouchi, central Tokyo, (off Marunouchi naka-dori in the brand new MyPlaza Biru), I had a double espresso which was amongst the best I've ever tasted. A thick layer of crema on top of a shot that was extremely rich in taste. The taste notes that I recall were earth, licorice and ginseng. I can still taste it when I think of it.
Anyone any idea or suggestion what kind of beans could possibly have been used? I would like to replicate this sensory experience at home.
Otherwise, or if despite your suggestions I miserably fail, I know where to go straight after landing at Narita in a few weeks time (and will report here).
Sam.