Classic Italian espresso is usually pulled a little longer than 1:2. Coffee has some bitterness normally, it also usually has some acidity…this is defined in the description of Italian espresso.
Never found honey, marshallow, nor chocolate in any of the Italian brands I have tried whether made by myself, or in a cafe.
Third wave coffee can taste of many things, including overlapping with Italian style espresso, orange is a pretty rare note in coffee. Tart/sharp coffee is usually a brewing malfunction (under-extraction).
I would re-evaluate how you are trying to achieve your target, aim for the notes you want (probably not all of them at the same time) and ignore whether it has to be Italian/Italian style and a specific ratio. Or accept Italian blends for what they are.