Blue Latte Rio by Léo Moço
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.
Passion and depth in every cup
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.
Rio by Léo Moço
Unit 1, 58 Half-Way-Tree Rd, Kingston
Visit: https://www.instagram.com/rio.byleomoco
Hours: Mon-Fri: 7:00 am-5:00 pm; Weekends: 9:00 am -5:00 pm.
WhatsApp/Tel: (876) 579-4484
Photos: Christopher Reckord
I overdid it. This was my third drink for the day — a very yummy Blue Latte! (Photo: Christopher Reckord)
Jamaica Observer Table Talk Food Awards judge Christopher Reckord (left) introduced Infiniti Partnerships Inc founder Kirk-Anthony Hamilton to the new coffee house (Photo: Christopher Reckord)
Léo Moço is also a coffee farmer, researcher, and consultant whose expertise spans the entire coffee supply chain. (Photo: Instagram/@rio.byleomoco)
A visual guide to the varying milk-to-espresso ratios that defines the macchiato, cappuccino and latte coffees. (Photo: Instagram/@rio.byleomoco)
Grand Hotel Excelsior director Ian Moore (right), who was blown away by the coffee he just tasted, listened keenly as principal Léo Moço passionately explained that carbonic maceration is an advanced, wine-inspired processing method in which whole, unpulped coffee cherries are fermented in sealed tanks filled with carbon dioxide. (Photo: Christopher Reckord)
Rio by Léo Moço is not simply another café. It is a cosy space making a massive statement about precision and discipline. (Photo: Christopher Reckord)
In October 2025, Rio by Léo Moço was recognised as a member of the Speciality Coffee Association, an organisation dedicated to making speciality coffee a thriving, equitable, and sustainable endeavour for the entire value chain. (Photo: Instagram/@rio.byleomoco)
Inside Rio by Léo Moço (Photo: Christopher Reckord)
Rio by Léo Moço principal Léo Moço (right) served a freshly brewed Aeropress coffee to customer service representative Quaine Barrant at the Jamaica Blue Mountain Coffee Festival on Saturday, March 7, 2026. (Photo: Karl Mclarty)
Léo Moço, a four-time Brazilian Barista Champion, Brewers Cup Champion, and former World Barista Championship competitor (Photo: Christopher Reckord)
Rio by Léo Moço, Unit 1, 58 Half-Way-Tree Rd, Kingston (Photo: Christopher Reckord)
Rio by Léo Moço’s pour-over systems (from left) the Origami V60 and the Aeropress (Photo: Christopher Reckord)
The bagel of choice for the day: The Salmon Gravlax. (Photo: Christopher Reckord)
Inscription on the window explains exactly what “speciality coffee” is. (Photo: Christopher Reckord)
This is no regular espresso machine. Ever notice how most espresso machines dominate the room? Not this one. The Mavam under-counter system at Rio by Léo Moço keeps the mechanics below the surface — allowing the barista full visibility, full control, and precise temperature stability for every extraction. (Photo: Christopher Reckord)
Jamaica Table Talk Food Awards judge Christopher Reckord enjoys a cup of joe. (Photo: Christopher Reckord)
Rio by Léo Moço’s menu (Photo: Christopher Reckord)
Rio by Léo Moço principal Léo Moço brought his barista skills to the recent Jamaica Blue Mountain Coffee Festival. (Photo: Instagram/@rio.byleomoco)
