MOMO BLOOD ORANGE KOMBUCHA: A NATURAL COLLABORATION

From the very beginning, MOMO founders Josh and Lisa – much like Carmelo, our citrus grower of many years – have been driven by a passion for quality. In 2017, they set out to brew raw, unfiltered kombucha using organic ingredients, fermenting it in small glass jars to preserve maximum flavour.

While many conventional kombuchas are often pasteurised, filtered, or brewed from concentrate with extra sweeteners, MOMO has always been wholly authentic, creating kombucha that tastes like a beautiful, home-brewed batch.

By sticking to their homemade approach, they’re able to craft kombucha that’s not only delicious but also true to its roots. All from their brewery in London.

Sure, this may not always be the easiest method, but it’s the one that embodies what great kombucha is really all about.

a walk through the groves

Curious to see Carmelo’s growing methods in action, Josh and the team made the journey to Scordia to meet him. Here, they walked the citrus groves, saw his methods up close, and tasted the fruit, fresh from the trees.

“Since starting the business, visiting Carmelo has been one of my highlights. He is clearly a passionate grower,” says Josh.

“Walking through the groves really connects you to the produce and what goes into growing it. Blood Oranges are also one of my favourite fruits, so to be able to pick them straight from the branches, rip them open and enjoy them was an absolute delight,” he adds.

If you’ve been with us for a while, you’ll know that we’ve been working with Carmelo for almost 20 years now – one of our longest standing grower relationships. His orchards are located at the foot of Mount Etna, high above sea level, in an area recognised worldwide for its citrus crops. He’s spent years finding the perfect altitude, rootstock and soil type for his trees, tending each with exceptional care, pruning meticulously to ensure they reach full fruiting potential. ⁠

Carmelo’s commitment to his craft is evident in every piece of fruit – each one a testament to years of careful cultivation. It’s this same commitment to quality and flavour that makes his Moro Blood Oranges the perfect ingredient for our seasonal collaboration with MOMO.

Moro are the most highly-coloured of his blood oranges, owing their distinctive flesh to the presence of anthocyanin, the same antioxidant that tints purple grapes, blueberries, plums and strawberries. Activated by the contrast in day-to-night temperatures, anthocyanin is the source of the citrus fruit’s distinct berry-like flavour, which together with its pigmentation, intensifies throughout the season.

This limited edition drink captures these unique berry and bright citrus notes in a naturally vibrant, raw and unfiltered drink – now available to buy both in store and on the app.

For Josh, Lisa and the rest of the team, the hope is that the delicious, complex taste of the collaboration stops people in their tracks, helping them focus on the present moment and the delight of the drink. He concludes, “I hope they’ll take a moment to think about how this kombucha is brewed and how the Blood Oranges are grown.”

A sentiment we deeply share.

SUPPORTING YOUNG GROWERS

For every bottle of MOMO Blood Orange Kombucha sold, 10p is donated to our Farm Fund which supports young farmers who are committed to agroecological methods and seeks to raise up the next generation of growers to address climate change.

Through Farm Fund, we amplify the growth of farming projects and communities whose methods offer valuable alternatives to the intensive farming systems that are depleting our ecosystems and human health.

Over the last four years of running this initiative, we’ve seen an incredible number of applicants – from a diversity of land based ventures. From urban farms and food forests to food justice projects and educational programmes, each application is an insight into the incredible work being done on the ground in food and farming. ⁠

Our Farm Fund winners for 2025 will be announced this May.

Together, we can lift up the future guardians of our planet and create a better food system for everyone.⁠