Heavier, richer, fuller coffees definitely feel that way too so that's why I'm a big fan of the cupping method to help develop language around coffee tasting.
There are loads of different cupping forms in our industry, but lots of them are focused on really specific things that aren't particularly relevant to what we're doing here.
With metaphyseal cupping, the edges of the metaphysis widen laterally like flared jeans and the metaphysis itself drops inwards, towards the diaphysis - which makes it look a bit like a cup.