In a muddied french press, this coffee had a wine-like consistency on top, with blueberries in the mouth and a nice acidity.
As a ristretto espresso shot (less liquid than a normal double shot, but thicker, more intense) there were wood chips and flowers on the nose, while in the cup a nicely balanced mix of mild fruits and chocolate.
As a pour-over, I found this to be a much simpler coffee, more of a one-note affair of just coco flavors. As it cooled, I got some hints of pineapple with still a strong chocolate/coco flavor.
I didn't find this coffee to have the explosive fruit-forward flavors as some of Barefoot's other Guatemalan beans. It is more mild and balanced.