Carmelo's Green Mandarin
The festive favourite is back. Made from sicilian mandarins, picked eight weeks early while their rinds are still vibrant green. Paired with our unfiltered kombucha, it's aromatic, zesty and bursting with citrus.
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Why MOMO?
Carmelo's Green Mandarin Kombucha
This kombucha uses premium Tardivo di Ciaculli mandarins from Sicily... with a twist. Working with trusted grower Carmelo, Natoora have unearthed a new window of seasonality for this delicious citrus, while the skins are still a lucid green.
On his citrus grove in the foothills of Mount Etna, Carmelo picks his best fruit eight weeks ahead of their typical harvest.
At this stage in its growth, the rind is rich with aromatic oils. This fresh zest is the power behind Carmelo's Green Mandarin Kombucha.
Our raw kombucha's tangy sourness is emphatically elevated by the mandarin's smack of aromatic freshness.
Our award-winning kombucha
At the 2024 Great Taste Awards MOMO completed another full house, with our four core kombuchas all receiving awards.
In our small-batch brewery, we always put flavour first. That's why our kombucha is always raw and completely unfiltered.
Proudly B Corp certified
We believe in using business as a force for good: we’re a proud certified B-Corp, a London living wage employer & certified organic.
Learn more about our commitment to sustainability here.
Kombucha is fermented tea thought to have originated two thousand years ago. When properly brewed it is a delicious, slightly fizzy and refreshing soft drink that is low in sugar and naturally contains live cultures and organic acids.
Kombucha is made of four simple ingredients: tea, water, sugar and a SCOBY (Symbiotic Culture Of Bacteria and Yeast). During fermentation, the yeasts consume the sugar and produce alcohol, then the bacteria consume this alcohol to produce the acids that give kombucha its tangy flavour.
Learn about what kombucha is here
