A flavour wheel organises related sensory terms so a taster can move from a broad impression toward a more precise reference. Its purpose is communication and training. Seeing a word on the diagram does not establish that the corresponding flavour must be present in the coffee in front of you.
Begin by smelling the grounds and the brewed drink, then taste with attention to broad categories. If an impression seems fruit-like, consider what kind of fruit association makes sense before selecting an exact label. Keep acidity, sweetness, texture and the finish in the notes as well; a list of aromas alone is incomplete.
Return to the cup as it cools and compare your notes before reading somebody else's verdict. If a specific word feels forced, keep the broader description. Repeating a manageable method builds a more useful reference library than trying to sound like a competition judge from the first tasting.
The conversation
A good question can make a better brew.