IZH Cocoa Hill
Chocolatey · Fruity · Nutty
In stock — ships within 48 hours
Roasted to a medium-dark profile, this coffee opens with sweet caramel and dried apricot on the nose. Intense and full-bodied, it settles into a smooth, chocolatey finish.
- Freshly roasted to order
- 100% specialty Arabica
- Secure checkout
- bKash · Nagad · Card · COD
Traceability & Freshness
Cocoa Hill comes from Fazenda Morro Alto, a hillside family farm in the Sul de Minas where coffee dries slowly under mild highland sun. The farm's washed process keeps the cup clean while the region's soils supply the signature chocolate depth. It was one of the first farms we ever partnered with, and its coffee has anchored our medium-dark range ever since.
About this product
IZH Cocoa Hill is comfort in a cup: a medium-dark roast that opens with sweet caramel and dried apricot on the nose, pours intense and full-bodied, and settles into a smooth, chocolatey finish. A washed lot from the rolling hills of Sul de Minas, it is built for people who like their coffee rich, rounded and dependable, whether brewed black in a French press or pulled as the base of a milky espresso drink.
Brewing tips
Use freshly boiled water rested for a minute (90–96°C), a 1:15 coffee-to-water ratio, and grind just before you brew. Explore our step-by-step brewing guides for pourover, French press, moka pot and more.
Shipping & returns
Orders ship from our Dhaka roastery within 48 hours of roasting and arrive anywhere in Bangladesh in 2–4 working days. Shipping is free over ৳800. Pay with bKash, Nagad, card or cash on delivery. See our terms for the full policy.
About this coffee
Cocoa Hill is named for what it does best: chocolate, delivered with warmth rather than weight. The nose promises sweet caramel and dried apricot; the cup follows through with an intense, full body that glides into a smooth cocoa finish. We roast this washed Sul de Minas lot to a medium-dark that deepens the sweetness without ever tipping into smoke — the sort of rich, rounded coffee that turns one cup into a standing appointment.
Key Features
- Sweet caramel and dried apricot aromatics
- Intense, full body; smooth chocolatey finish
- Medium-dark roast of a washed Sul de Minas lot
- Excellent black or as a base for milk drinks
- 250 g, 500 g and 1 kg, ground for 12 brew methods
Brewing Suggestions
For maximum body, brew it in a French press at 1:14, steeped four minutes and plunged slowly. As espresso it produces a caramel-sweet shot with a chocolate tail that flatters cappuccinos and lattes alike. It also holds its character remarkably well in a channi brew — strong, smooth and deeply local.
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