LMSC Identifying specific flavours will always be a bit vague, e.g, sweetened rhubarb/cranberry/redcurrant/hibiscus might all overlap to a point as “tart red fruit” where they might all score a hit on the identification.
Separation would be an agreement on a more specific narrowing down of which one (in that particular brew method).
To make sense of any perceptions you have to have a framework in order to categorise of what is being reported.
Body/mouthfeel & flavour are separate.
Blueberry is really pretty rare, often in Ethiopian naturals.
Citrus is pretty rare too, but most easily confused with under-extraction if vague. A mandarin is very different to a grapefruit, or bergamot. Anyone who has eaten any of these fruits will not confuse them.
Chocolate I rarely find in coffee, but say I do find dark choc in maybe a Bolivian it’s there on the palate (not just aroma or after taste), there’s maybe fruit, like green apple (malic acidity) there too.
Maybe ‘aroma’, ‘on the palate’ & ‘aftertaste’ need separating?
Floral, is very rare.
Maybe suggest a coffee you are familiar with & drinking now & I’ll try it?
“Lack of clarity” is one of the features popularly attributed to the Niche, I see no reason to shy away from it.