All coffees have a mix of flavors. Likewise, all people interpret the tastes a little differently. When I was discussing the flavors of a coffee recently I said it reminded me of candied fruit and oranges. Another poster said it reminded him of raisins. I don't like raisins so I never thought of describing it this way, but on a second tasting I understood what he meant.
However, experienced coffee tasters, and even relative newbies, will probably agree upon the top 2-3 flavors. And everyone can have fun comparing the lesser characteristics that make each coffee unique.
I think that the best way to understand differences in coffee is by comparison testing of single origin coffees from good roasters. Use a french press, Aeropress (my favorite), Chemex, or classic cupping technique and brew coffee from two different places at the same time. Have some friends join you and offer their opinions too, if you want. Learning the common terminology (acidity, brightness, mouthfeel, etc.) helps, but the key is just trying a bunch of coffees over time. I would recommend starting with coffees from different continents - compare a South American coffee to an African one - then compare different countries - Ethiopians vs. Kenyans.
I want to know if there is A coffee that taste something specific and clear, with lesser ambiguity.
Good roasters will have good descriptions. I really like Counter Culture Coffee here in the States, but I'm not sure what options are available in Quebec. If you are still looking for a specific recommendation, I would get a coffee from Kenya. Very generally speaking, African coffees have more fruitiness than South American ones. Kenyan coffees often have very distinct wine / red berries notes. Good Kenyans can be very dramatic and clear. (Other coffees can be too, though)
This is completely my opinion, but I also think that warm flavors like "chocolate and nut" are less distinct than specific fruit flavors. To me, Columbian coffees have lots of brown sugar, caramel, and chocolate, but these flavors are all mixed together. In contrast, CCC's Ethiopian Sidamo was distinctly honey and lemon.
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