"Dark Mocha" - try a 50/50 blend of the Sulawesi Blue and the Ethiopian Ghimbi. (I have a personal bias to this Ethiopian - others might be just as good )
"Kenya" - well, there is only one Kenyan in BeanBay But I've not found "nutty" in it (particularly). Tends to be fruity acidity.
As for the Maragogype - not my favourite style but the Peruvian Ceja de Selva would be close - smooth. good mouthfeel and just plain nice.
But you could move any of these beans a bit on the flavour wheel by changing roast depth. So you have a bit of a journey on your hands trying to reproduce the profile you're chasing! Best of luck!