Flavor is the combined impression of a coffee rather than one isolated characteristic. Aroma, basic tastes, texture and the lingering finish all influence that impression. Separating them for a moment can make it easier to explain why a cup is enjoyable or disappointing.
A balanced coffee is often described as one in which the parts support one another. That does not mean every distinctive or strongly fruit-associated coffee is automatically inferior. Some drinkers actively seek an unusual, prominent characteristic. Words such as citrus, berry or wine-like are sensory comparisons, not claims that those ingredients were added.
Try describing the first sip, the texture and the finish in plain terms. Revisit the cup as it cools and note which impressions remain. Use origin information as context, but do not expect every coffee from a country to taste the same. A short, precise explanation of your own cup is more useful than a long sequence of fashionable descriptors copied from a regional stereotype.
The conversation
A good question can make a better brew.