From Rio to Portland

The first time Richard set foot in Rio de Janeiro, Brazil he had no idea his life was about to change. He didn’t just discover a new city, he stepped into a culture that thrived on movement, energy, and an undeniable zest for life. Everywhere he looked, people were embracing life, and enjoying nature to the fullest. This all made the city feel electric.

Richard vividly recalled his first impression of the city, a moment that has stayed with him ever since, "We got off the bus from the airport, and it was midnight, but people were still out, playing volleyball, soccer, and all hanging out together. There was so much vibrance, and I kept wondering, ‘How does this happen?” The next morning, as he walked the streets, he noticed a common thread woven into the daily lives of the locals – all of the small cafés and juice bars were serving a deep purple smoothie.

People of all ages were drinking it, spooning it up from bowls, fueling their day with it. Curious, and without knowing a word of Portuguese at the time, he simply pointed at it and ordered one. "I had no idea what it was, but I knew immediately, this stuff is magic." What he soon discovered was that açaí wasn’t just a trendy health food, it was an essential part of life in Rio. It was fuel, a natural energy source that powered the city’s vibrant spirit.

That realization stuck with him.

Bringing Açaí to the United States

Richard couldn’t shake the memory of his time in Rio, where açaí was at the heart of it all.That experience stayed with him as he built a career in business development and sales. Then fate stepped in. "In my continued search to find more açaí, I found Sambazon. At that time, I had moved back to New York. The building I lived in had a little juice bar in it, and they were serving açaí with a little Sambazon poster. And I was like, I gotta meet these guys. So just through calls and conversations, we ended up meeting. That changed everything."

Richard jumped in, becoming a business partner and head of sales for Sambazon. From there, the mission was to spread awareness and get açaí into as many hands as possible. Sambazon popularized açaí in the United States, offering an accessible, ready-to-eat version that made it easier for juice bars and grocery stores to sell. "We were literally carrying açaí on our backs, knocking on doors," he says. "We started with tiny juice bars, then moved into natural food stores, then into major grocery chains. It grew fast."

Richard says that while it played a key role in raising awareness, it also created space for a craft market built on specialty over mass appeal. "Sambazon made açaí accessible to everyone. At Carioca Bowls, we prioritize craft, even when it takes more effort and costs more." That philosophy continues to drive everything they do today.

More Than Just Açaí

At Carioca Bowls, quality comes first. The bowls here are made using two to four times more açaí than most places in the United States. He and his team make their own bases, source their açaí directly from Brazil, and remain committed to doing it the right way, even when it costs more.

Even in Portland, the bowls remain true to Richard's experience in Rio. He explains that authenticity comes from the amount and quality of açaí. "The consistency has to be thick, smooth, and dark purple. It should stay on the spoon, not be runny or icy." Unlike many açaí bowls in the United States, which are dominated by sweeteners, Carioca Bowls lets the tropical flavors shine.

The menu is designed with intention, offering bases that bring out the best in açaí. The Rio base is blended with extra berries for immune-boosting antioxidants. The Ipa base is made with peanut butter and chia seeds for added protein and energy. The Copa base is infused with lion’s mane and coconut cream for sustained energy and focus. These bases create a foundation for bowls that are not just flavorful but deeply nourishing.

Beyond the bases, the toppings bring another layer of quality. Every ingredient is chosen to complement the açaí, adding texture, depth, and even more nutrition. Carioca Bowls works closely with local Pacific Northwest vendors to source the best ingredients, partnering with companies like Honey Mama's for chocolate, CB Nuts for peanut butter, Erin Baker’s Granola, and Chio for pistachio cream. Their cacao nibs come from Portland-based Meridian Cacao, and their honey is sourced from the Pacific Northwest.

Richard’s goal is to balance authenticity with innovation. The bowls bring the best of his experience in Brazil while embracing the craft culture that Portland is known for.

Building a Community, Not Just a Cafe

From the beginning, Carioca Bowls was built to be more than a food business. It was created as a place for people to connect. "We wanted this to be more than a cafe," Richard says. "That is why we built a community space, a place where people could gather."

Before the pandemic, the shop hosted daily yoga, meditation, and community dinners. Today, those events are returning, from spiritual gatherings to wellness pop-ups. "The goal is to make handcrafted açaí a bridge to like-minded communities that value health and wellness," Richard says. Beyond the shop, Carioca Bowls has expanded into farmers markets, festivals, and athletic events, bringing açaí directly to the communities that want it most.

Portland’s Tropical Escape

Portland might be known for its gray skies and rainy weather, but Carioca Bowls offers a vibrant escape. Stepping inside feels like entering another world. Bright murals cover the walls, reflecting the energy Richard experienced in Rio. Lush green plants bring a natural, organic feel, while a sky-painted ceiling and bamboo murals make the space feel open and inviting.

Every detail is meant to transport customers somewhere brighter. The shop plays Brazilian music, adding to the tropical experience. The scent of fresh açaí, blended with coconut, nut butters, and fruit, fills the air. Customers walk in from the rain and are immediately met with a warmth that goes beyond temperature. It is the warmth of a community-driven space, a place designed to bring people together over something simple yet powerful.

"People walk in and say, ‘This reminds me of Hawaii, Costa Rica, or my favorite tropical beach,’" Richard says. "That is the goal—a place where you can escape, recharge, and leave feeling better than when you walked in." Just as Richard felt the energy of Rio for the first time and saw how açaí fueled the movement of the city, that same spirit lives on at Carioca Bowls.