Blue Latte Rio by Léo Moço - Jamaica Observer

Jamaica Observer Table Talk Food Awards judge Christopher Reckord reviews Rio by Léo Moço

Kingston's coffee scene just received a serious upgrade! Rio by Léo Moço is not simply another café; it is a cosy space, making a massive statement about precision, discipline, and what Jamaican coffee can become when handled at world-championship level.

Behind the bar is Léo Moço, a four-time Brazilian Barista Champion, Brewers Cup Champion, and former World Barista Championship competitor. But titles only tell part of the story. Léo is also a coffee farmer, researcher, consultant, and educator who has worked across the entire coffee chain from cultivation and fermentation to roasting and final extraction.

At Rio, Léo does not play; espresso is treated like fine cuisine. Each shot uses 20 grams of coffee, double what many cafés use. Extraction is weighed and calibrated to a precise 1:2 ratio. Distribution and tamping are deliberate. Nothing is rushed. Nothing is casual.

The result? A clean, expressive cup that doesn't hide behind sugar.

During one of my visits, a guest turned and said, "This is the first time I'm enjoying coffee without adding sweetener." That is perhaps the highest compliment a specialty café can receive.

The menu reflects thoughtful curation rather than excess. Expect classic espresso drinks alongside pour-over options such as V60, Aeropress, and Origami. There is also a creative wellness line-up: Matcha, Ginger Beet Latte, Golden Latte and Léo's visually striking and very yummy Blue Latte, crafted with blue spirulina and yes, a bit of coconut condensed milk.

Rio by Léo Moço is also a member of the Specialty Coffee Association (SCA), aligning Kingston with global specialty standards. Léo's work spans Brazil's Chapada Diamantina and Jamaica's Blue Mountains, building a bridge between two iconic coffee origins.

In a city known worldwide for Blue Mountain coffee, Rio is helping Jamaicans taste their own product at its highest potential.

My recommendation? Start with the espresso. Taste it straight. Then decide if you ever needed sugar at all.