MOMO Kombucha

The Kings discovered kombucha while living in New York and returned to London with the intention of brewing it themselves. Production takes place entirely at their New Covent Garden Market site, where MOMO ferments in small 10-litre glass jars. The founders credit this traditional small-batch method with producing a more characterful result than larger-format fermentation allows. Because the kombucha is unfiltered and contains live cultures, it must be kept chilled throughout the supply chain, a requirement MOMO positions as a mark of authentic production.

The core range covers kombucha in ginger and citrus, berry, herbal, and botanical styles, all small-batch fermented and unfiltered. Alongside these sits a Special Edition range built around produce sourced directly from MOMO's market neighbours, with seasonal collaborations giving the line a distinctly provenance-led identity. A hops-forward kombucha, dry-hopped with whole hops in a technique borrowed from craft brewing, is positioned for the fitness-focused consumer who appreciates the bitter, aromatic character of craft beer styles in a fermented, alcohol-free format. A cold-brew coffee kombucha, developed in collaboration with specialty roasters Dark Arts Coffee, rounds out the more unusual end of the range.

Distribution is multi-channel, with press coverage confirming placement in premium food and lifestyle retail alongside the brand's direct-to-consumer site. The premium pricing reflects the small-batch production approach and the use of seasonally sourced, provenance-led ingredients across the collaborative range. MOMO produces an entirely alcohol-free range, with no standard drinks alongside the kombucha lineup.