Cupping fresh against semi fresh

Weird title.
The idea came from Tim Wendelboe and his storage condition analysis or how is the quality of your bean reacting over time.
I had two bags of Santos and Yirgacheffe three weeks old and two of one week old.
The question : Would there be a significant taste difference in cupping between both?
The answer : Not really.
On the Santos we noticed i became a bit sharper and for the Yirg there was maybe a tiny little difference, but nothing serious enough to mention.

I don't know how these guys in Norway taste all these differences. Our samples were roasted the same way and stocked in sealed bags on a normal shelf.
Next step is the espresso tests. But that's for another post.