Hops which are intended to add hop flavours (other than bitterness) and aromas to beer.  Finishing hops are added near (or even after) the end of the boil, to avoid boiling off the volatile aromatic oils which are responsible for hop flavours and aromas.  Finishing hops may even be added after fermentation (a practise known as dry hopping), to avoid the "scrubbing" of volatile aromas by the CO2 produced during fermentation.