Franco Fubini is the Founder and CEO of Natoora, the company behind our unique seasonal ingredients.
He's obsessed with flavour and seasonality, and devoted to authentic small-scale producers who understand that ultimate flavour and sustainable practices go hand in hand.
Sunday 28th June 2026Natoora connects high quality farms, focused on growing beautiful, nutritionally dense food, with chefs and home cooks.
Franco Fubini, Natoora
Our seasonal special kombuchas wouldn't be the same without Natoora, and their incredible knack for sourcing uniquely delicious ingredients.
Their founder, Franco, is devoted to flavour and to things being done the right way. He founded Natoora after following a trail of thought set in motion in a New York greengrocer. He simply overheard someone asking for peaches in December.
That small thing reminded him how far food had drifted from seasonality, and he left a career in finance to do something about it.
Natoora works directly with small growers across Europe, chosen for the flavour of what they grow rather than the volume, and for farming in a way that protects the soil. They follow each crop through its microseasons and know the name behind every ingredient they sell. Two decades on, they supply kitchens and homes from London to Paris and Copenhagen - as well as MOMO.
Flavour is a strong indicator of nutrition. It is the body's reaction to things that are good for you, the way it tells you to eat more of them.
Franco Fubini, Natoora
Our kombucha is raw and traditionally made, full of live cultures. Nothing is pasteurised, nothing is stripped back to make it easier to ship or store.
Naturally, when we take so much care with our brewing, we've always demanded the same standards of any flavourings we use.
Our kombucha base is robust, so the fruit has to be good enough to stand up to it. When we make a new seasonal, choosing the flavour is a close collaboration with Natoora. Our brewery team always wants a balanced flavour profile, and Natoora are brilliant match-makers.
When you align the whole chain, from seed to farmer, through us, to the person eating, all of it focused on flavour, you build a community around it. And that community has the power to shift the way we all consume.
Franco Fubini, Natoora
It started on the juice side. Franco's team reached out about some work they were doing with juice, the conversation turned to what else might be possible, and the first joint kombucha followed. Almost every seasonal we have made since begins the same way, with a single fruit from a named grower, captured at peak seasonality.
Moro blood oranges grown by Carmelo in Sicily, at the foot of Mount Etna. The fruit brings a berry sweetness and a bright citrus acidity that sits beautifully against our raw kombucha base. This is the collaboration on our shelves right now.
Shop Blood Orange
Northern Italy
Sicily
Yorkshire
After hesitating to give it a go, I tried it and wondered why it had taken me so long. It is flipping lovely. Not at all bitter, sweeter than I expected, but excellent.
Mary Brown
I've tried all the flavours, and this Watermelon, and previously the rhubarb, have been my favourites. It is great to have small batch, seasonal flavours to enjoy. Well done and thank you, MOMO.
Claire Salway
I have tried many brands of kombucha, and those from MOMO have been the most flavourful. Their regular offerings are good, but their seasonal collaborations with Natoora have all been fantastic. I can't wait to see what the next one is.
A D Wall
I have tried several brands of kombucha and I repeat buy MOMO. I like their ethos, I like the taste, and the delivery is efficient. But I particularly like their seasonal offerings. The rhubarb is sourced from Yorkshire, which is good for food miles and for supporting small businesses. I would recommend you try it.
Jo McLearFour years on, the partnership still works the same way. We look for the best of the season, and Natoora knows exactly where to find it.
Carmelo's Blood Orange is in season now. And if you want to taste Natoora's produce for yourself, you will find them in their London stores, on their app, and online.
I have become a fan of kombucha through the collaborations we do with MOMO.
Franco Fubini, Natoora
We brew our kombucha the old fashioned way, in small glass jars.
Tim Spector Talks Gut Health
We found a way to make better kombucha
The Brewery Move - Live
Happiness really does start in the gut
We're making a huge move
How to make Elderflower Kombucha… MOMO style
Natoora: Our Seasonal Ingredient Partner
The craft of Zerbinati’s Watermelons
SCOBY or pellicle: What's the difference?
Inside Carmelo's Sicilian citrus groves
Into the Rhubarb Triangle, with the Tomlinsons
Healthier, more connected lives.
Does kombucha contain caffeine? It depends.
What are the benefits of kombucha?
Is kombucha alcoholic? How much does it contain?
A day in the life of our Head Brewer
Why MOMO is organic (and why that's important)
Why we're B Corp and what it means
Exploring the distinction between chilled and ambient kombucha
A deep dive into the Y in SCOBY
Spotlight: SCOBY and Bacteria
Recipe: Elderflower Crème Fraiche
Spotlight: Sourcing – organic ingredients
What is kombucha?
