RHINO ORIGINS · EAST AFRICAN SPECIALITY COFFEES
The Rhino Origins Coffee Collection
Discover the heritage, flavour and distinctive character of selected Arabica coffees from West Nile, Uganda and Eastern DRC. Our collection brings together 1920’s Heritage, Maragopipe and forthcoming Arabica Typica.
Illustrative product artwork based on the original Rhino Origins pack designs. Roast, grind, lot details and availability are confirmed on enquiry.
1920’s Heritage · Nyasaland Arabica
Origin: West Nile, Uganda. A distinctive heritage coffee from a historic Arabica growing tradition.
A laboratory-assessed sample scored 83.25 / 100 at Coffee Minds Hub Quality Lab on 21 October 2026, with dark chocolate, roasted nuts, spice and orange notes. The result applies to the assessed sample, not every roasted production batch.
Three pack sizes, one heritage
Choose your preferred roast and grind when enquiring. The illustrated bags use a consistent Rhino Origins identity across all sizes.
Choose your roast and preparation
Medium Roast
A balanced, aromatic cup designed to express the coffee’s origin character. A good starting option for French press, filter and pour-over.
Dark Roast
A fuller roast style for those who prefer deeper roasted flavours, espresso-based drinks or coffee with milk.
Select pack size and grind
Available size options: 250 g, 500 g or 1 kg.
Coffee type: Whole Beans, Medium Ground or Fine Ground. Grind availability and suitability will be confirmed for the chosen brewer. Roast choices: Medium or Dark.
Whole beans preserve flexibility for home grinding. Medium-ground coffee is generally best for drip filter; coarse ground is preferable for a French press, while espresso usually calls for a much finer grind. Tell us your brewer so we can advise.
One consistent back label across the range
The shared rear label is designed to fit the 250 g, 500 g and 1 kg bags while keeping the one-way degassing valve unobstructed. Final details and any batch-specific information are confirmed before production.
FROM EASTERN DRC · SPECIALITY ARABICA
Maragopipe & Arabica Typica
Two distinctive Arabica coffee selections from Eastern DRC complement our signature Ugandan heritage coffee. Product details and sourcing arrangements remain controlled.
Maragopipe
Origin: Eastern DRC · Pack sizes: 250 g, 500 g and 1 kg
An assessed sample scored 87.50 / 100, with jasmine, blueberry and fruit-related tasting notes. Availability, roasting and final retail characteristics are confirmed separately.
Arabica Typica
Origin: Eastern DRC · Pack sizes: 250 g, 500 g and 1 kg
Coming soon. Packaging concepts are shown, but cupping notes, roast details and release dates will follow only after product trials.
Images show the intended packaging sizes and designs. They are not a representation of current stock for all coffees.
THE RHINO ORIGINS BREW GUIDE
Make a better cup, every time
A thoughtful brew brings out the best in the bean. Start with fresh water, the right grind and a measured coffee-to-water ratio. Then adjust to what tastes best to you.
01 · Fresh water
Clean, good-tasting water
Use fresh drinking water. For most filter and immersion methods, start around 92–96°C, rather than pouring water that is actively boiling.
02 · Weigh your coffee
A dependable starting ratio
For a balanced full-size cup, start near 60 g of coffee per litre of water, roughly 1:16.7 by weight. Adjust the dose to suit your taste.
03 · Match your grind
Grind changes extraction
Coarse for French press, medium for drip filter, medium-fine for pour-over, and fine for espresso. Grinding beans shortly before brewing helps preserve aroma.
Coffee-to-water quick guide
| Water | Coffee starting dose |
|---|---|
| 250 ml | 15 g |
| 500 ml | 30 g |
| 750 ml | 45 g |
| 1 litre | 60 g |
These quantities apply to filter and immersion styles, not concentrated espresso. One millilitre of water is approximately one gram; the finished drink will be less than the water added.
THE RHINO ORIGINS BREWING GUIDE
Choose your perfect brewing method
Prefer a rich, full-bodied cup or something brighter and lighter? Start with the style you enjoy, then follow the simple recipe. All measurements below are starting points, not rules carved into a coffee bean.
| How you like your coffee | Best starting method |
|---|---|
| Rich and rounded | French Press |
| Light, clear and aromatic | Pour-over / V60 |
| Easy, consistent daily coffee | Filter Coffee Machine |
| Short, strong or milk-based drinks | Espresso |
BREW 01 · Rich & full-bodied
French Press
| Coffee / water | 30 g / 500 ml |
| Grind | Coarse |
| Water | 93–96°C |
| Time | 4 min steep |
Brew it in four steps
- Preheat the press, then discard the warming water.
- Add 30 g of coarse-ground coffee and pour in 500 ml of hot water, wetting all the grounds.
- Stir gently once, fit the lid without plunging and steep for 4 minutes.
- Press slowly, then pour all the coffee into cups or a serving jug immediately.
Fine-tune your cup: If it tastes too heavy, use a slightly coarser grind. A lighter cup starts with a little less coffee.
BREW 02 · Bright & expressive
Pour-over / V60
| Coffee / water | 15 g / 250 g |
| Grind | Medium-fine |
| Water | 92–96°C |
| Time | 2½–3½ min total |
Brew it in four steps
- Rinse the paper filter with hot water; discard the rinse and add 15 g of coffee.
- Pour 40–45 g water over the grounds, making sure they are all wet. Allow 30–45 seconds to bloom.
- Continue pouring slowly in circles until the scale reads 250 g total water.
- Let the water drain through. Aim for roughly 2½–3½ minutes from the first pour.
Fine-tune your cup: If it runs fast and tastes thin, grind slightly finer. If it drains slowly and tastes harsh, grind coarser.
BREW 03 · Smooth & effortless
Filter Coffee Machine
| Coffee / water | 30 g / 500 ml |
| Grind | Medium |
| Water | Machine controlled |
| Time | One brew cycle |
Brew it in four steps
- Fit the correct filter and check that the basket and carafe are clean.
- Add 30 g of medium-ground coffee, spreading the grounds evenly.
- Fill the reservoir with 500 ml fresh drinking water, or the equivalent level shown by your machine.
- Start the cycle and serve soon after brewing, rather than leaving coffee on a hot plate for long periods.
Fine-tune your cup: Increase or reduce the coffee dose in small steps to find the strength you prefer. Follow the machine’s filling limits.
BREW 04 · Intense & concentrated
Espresso
| Coffee / water | 18 g in / 36 g out |
| Grind | Fine |
| Water | Machine controlled |
| Time | 25–30 sec starting target |
Brew it in four steps
- Warm your espresso machine and dry the portafilter basket.
- Grind and dose around 18 g, distribute evenly and tamp level. Follow your basket’s recommended dose.
- Brew into a cup on a scale, aiming for approximately 36 g of espresso.
- Use 25–30 seconds as a first reference, then adjust grind and yield to taste.
Fine-tune your cup: A fast, weak shot may need a finer grind; a slow, harsh shot may need a coarser grind. Basket size and coffee freshness matter.
A little guidance makes a better brew
For French press, filter and pour-over, the starting ratio is approximately 60 g of coffee per litre of water. Espresso uses a different ratio and is measured by the weight of espresso in the cup. Whole beans ground immediately before brewing generally offer the greatest flexibility.
Our standard Medium Ground and Fine Ground selections may not be optimal for every brewing method. Tell us which equipment you use when ordering and we can advise on suitable grind options. Brewing temperatures and timings vary with the coffee, roast and equipment.
The small things that make a big difference
If your coffee tastes too sour or weak
Try increasing extraction
Check the dose first. Then consider a slightly finer grind, hotter water within the recommended range, or a longer contact time, depending on your brew method.
If your coffee tastes harsh or bitter
Try reducing extraction
Experiment with a slightly coarser grind, slightly cooler water or a shorter brew, and clean any coffee residue from the equipment.
Keep it fresh
Storage and care
Store coffee tightly sealed in a cool, dry place away from heat, sunlight and moisture. Grind only what you need when practical, and clean brewing equipment regularly.
There is no single universally perfect recipe. Coffee origin, roast, equipment and personal taste all matter, so use these methods as well-tested starting points.
Coffee for offices & hospitality
Our Heritage Press and Heritage Brewer presentations pair the 1920’s Heritage coffee with equipment designed for workplace and hospitality use.
Heritage Press
French press coffee set, with a 500 g Medium Roast and a 500 g Dark Roast pack of 1920’s Heritage.
Heritage Brewer
Filter coffee brewer set, with a 500 g Medium Roast and a 500 g Dark Roast pack of 1920’s Heritage.
View the options separately, check equipment and coffee availability, or request a recurring supply quotation.
Developing tomorrow’s coffee supply
PTPT is intended to develop a future Ugandan coffee supply for Rhino Origins, with suitable growing locations and careful harvest and post-harvest handling guiding the programme.
Each coffee will continue to carry its own verified origin and product information.
Discover your next favourite brew
New origins, roast expressions and blends are being explored. We will share product information and tasting notes when the coffees have completed sourcing and sensory evaluation.
Order directly from Rhino Origins
Choose your coffee, pack size, roast, whole beans or grind preference, quantity and delivery location. Our team will confirm current availability, price and delivery arrangements before accepting an order.
Direct enquiries: info@rhino-origins.ug
Enquire About Speciality Coffee
Ask about Heritage, Maragopipe, pack size, roast, preparation and volume. Private-label coffee or a custom blend can be discussed separately.
Our form lets you select several product interests and choose Rhino Origins products, wholesale, private label, or custom formulation. We confirm pricing, availability, samples and requirements before accepting any order.
