Speciality Coffee
The delightful thing about speciality coffees is, that the whole chain pays special attention on how the coffee plant/fruit/bean is grown, processed and roasted. There are several varieties of coffee trees and several methods of processing them after the harvest. Finally the roasters, with their modern equipment, can extract fine and special notes out of the beans during the roasting process.

One, then is able to smell/taste strawberry, cognac, whiskey, amaretto, lemon, orange, honey, caramel, sugar, maple, hazelnut, pistachio, walnut, plum, chocolate, black tea, cinnamon, clove, anise, jasmine, rose, lavender, and on and on, while drinking just a thin black watery thing, called speciality (or third wave) coffee.
It's very nice for allergics like me, who usually have to refrain from all those yummie tastes when it comes to eating them.