First, one needs a sensitive palate to pick and differentiate the fine nuisances of flavours and aromas. A lack of it can be a challenge.
Second , how accurate are the descriptions on the bag?
Third, merely writing papaya, peach, nectarine, pears, jasmine does not help. We appreciate those roasters who write a few lines of their experiences of what their coffee taste like when they cupped them? This is very important than a mere customary noting of notes. Except a few, this is largely absent even amongst those who sell coffee bags in the north of £80. I don’t expect to find more than one or two (if at all) on a bag.
Fourth, I try to keep the notes simple. I have a sensitive palate. I brew and see what aromas and flavour I can find - grinding to drinking. The coffee flavours change as it cools. A gentle to moderate smooth fruity acidity for me is characteristics of stone fruits, pears or grapes. Lemon, tea, winey and florals can have a slight enjoyable tart dry edge at the finish. Berries typically have an elevated acidity, which I love. They can be easily mistaken for a sour cup. I avoid coffee which have caramel, cocoa and chocolate notes as I drink black only. Like Grapefruit, they (especially cocoa and dark chocolate) can be difficult to delineate if they are notes or a brew malfunction. These also spoil my nice black coffee. 😊
Fifth, notes on espressos are a different class altogether as scope for a brew malfunction is greater than on a filter. For me, it is very difficult to pick the notes on the thick concentrated liquid. One needs to dilute them to release the notes, IMO. I don’t tend to identify the notes on espressos, unless I dilute them which I do often.
Finally, I have drunk a lot of coffee which are thoroughly enjoyable even if I could not identify any notes. Notes are just a confirmation that we got the brews right.