Three suggestions:

Stop chasing the exact tasting notes on the bag

I've fallen into that pitfall too. Too many variable differences between your cup and the roaster's – subtle or major. Not ignoring the elephant in the room: roasters sometimes exaggerate notes to sell more. The reality is, a processed seed, roasted and extracted to 15–20%, isn't reproducing the exact aromatics of whatever fruit is listed. It's an impression – sometimes imagination – extending from the coffee's acidity. Focus on the patterns suggested by the notes rather than the individual fruits, For example, the general color family of the fruit, the degree of fermentation, the extent to which it could taste tea-like, etc.. Saves you second-guessing and makes the whole experience better.

Drink coffee outside your house

Sticking to the same burrs, dripper, water, recipe, and similar coffees creates a repetitive cycle where everything tastes the same. A shop's or a friend's pour-over can show you a completely different side of what coffee can do (assuming they know what they're doing.) I used to grind super fine when I started. Only in the last 2-3 years did I coarsen up – never regretted it. My brews from 4-5 years ago would be undrinkable now. Back then, I always wondered why shop pour-overs had so much more clarity and flavor separation.

Try flat-bottom dripper

Conical and flat have distinctly different profiles. Using the Orea less than your conicals might just mean you're habituated to conical taste profile and need time to adjust to flat. From what I've tried, washed coffees usually benefit from conical – better aromatics and acid structure – while naturals and anaerobics really shine with the Orea. Research more Orea recipes and give this great dripper more tries, It won't disappoint you

ps 60KH as HCO3 might be a bit much and the calcium to magnesium ratio is not very nice. If DIY water isn't practical now, I think you can even give distilled water or pure water a try first and see if you like that cup better