I have several here. The external skin color varies with early-, mid- and late- ripening season and overnight temperatures. The internal color is fairly consistent. Flavor varies by cultivar, from weak to rich along with sweetness.
If you can’t get a name from the person growing the tree, then call it Catalonia Gold for now.
Perhaps in a dozen years there will be a genetic test to determine what cultivar it is. At present all we have are visual and genetic tests that tell you what it isn’t, plus a bunch of wishful thinking scientists and enthusiasts.