The challenging thing about cold brew is extracting these pleasant components from the coffee with cold water, which can be extracted if you used hot water and a method such as the V60.
Most people choose cold brew as a method because of the smoothness, low acidity (sourness) and richness of the coffee it produces. If you enjoy profiles like these, get a medium to medium-dark roast of coffee with flavour profiles that match “chocolatey/nutty/caramel” or similar, non sour sounding names. Sour sounding names are fruits that contain high amounts of citric acid. For example oranges, pineapple, tangerine etc.