Hokay, and apropos the comment I made by email the other day, I confess I had forgotten how long it takes for the Yemeni Mocha Mattari (which spelling - any ideas?) to come out of its shell.
Just made a pot of Mocha / Java 50/50 with aged Kalosi Toraja and said Mocha. Aha, it's got much more to say now.
(Note to self - must study that book on cupping that I bought the other month so that can translate those tastes into something that everyone can misunderstand! )