When we hear of coffees with flavor characteristics such as jasmine and chocolate, It doesn't mean the coffee by adding a particular ingredient to alter or enhance the taste.
Like wine, coffee beans reflect a particular terroir, or aspects of growing climate, and the ways in which they are roasted can bring out different flavor profiles.
One of many intriguing characteristics of coffee is the complexity of its aromatic agents, 700 to 850 substances have been identified as possible contributors to the flavor of roasted coffee. Flavor notes are usually very subtle hints of identifiable tastes in the Coffee Taster's Flavor Wheel(see the pic).
There is an art, and a lot of science, to a consistent cup of coffee.
Unfortunately, through the vagaries of marketing, when you visit a shop selling a variety of whole beans, most, if not all, of the beans have been burned black as hell. Junk beans are often burned, because, all burned beans taste the same: burned and bitter(or astringent). As the differences due to distinct origins are obscured by the carbony roast flavors. Over-roasting covers numerous desirable flavors present in any good bean.
The issue most people have is a lifetime of poor reference when it comes to coffee, a lot of people believe all coffees are the same, they've never had the good fortune to experience how good coffee can be, even on its own. Because all they've ever had or known about is over-roasted, poorly prepared and probably stale, commodity coffee.
Go to a proper independent coffee roastery, not a chain or restaurant or gas station or supermarket, and try again. You'll be surprised the difference decent fresh beans, proper equipment and a decent barista can produce 'espresso coffee' and/or 'pour over coffee', etc.
What would you like?
A cup of Charcoal Water + lots of sugar? or, A cup of Happiness?