It certainly can, and many varieties do. You aren't imagining it.

[Ocelot II]

Coffee-growing regions develop distinct flavor signatures influenced by their unique combination of climate, soil, and processing traditions. Central American coffees, particularly from Guatemala and Honduras, frequently exhibit chocolate notes due to volcanic soils and traditional processing methods. Brazilian coffees often display nutty-chocolate characteristics, especially those from the Cerrado region.

Colombian coffees from Huila and Nariño provinces can develop complex chocolate profiles when grown at high altitudes. Ethiopian coffees, while known for bright, fruity characteristics, can also display chocolate notes, particularly from the Sidamo region when processed naturally.

https://www.ictcoffee.com/news/why-some-coffee-has-chocolate-notes-the-science-behind-coffees-beloved-flavor-profile/#:~:text=Central%20American%20coffees%2C%20particularly%20from,those%20from%20the%20Cerrado%20region.