Another collaboration between MOMO and Natoora, this one built around Carmelo's Moro blood oranges grown in the foothills of Mount Etna. The Moro is the darkest variety of blood orange, and it only develops its characteristic colour and berry-like depth under specific conditions: volcanic soil, cold nights, and the dramatic temperature swings of a Sicilian spring. Natoora have worked with Carmelo for close to twenty years and know exactly when the fruit is at its best. Blood orange and kombucha is a natural pairing. The berry-like sweetness of a good Moro works with the kombucha's tartness, and the hibiscus in the recipe deepens the colour while adding a wine-like edge. The blood orange juice sits at 5% of the recipe, enough to give clear fruit character without swamping the fermented base. Like MOMO's other seasonal releases, this is brewed in small batches at their New Covent Garden Market brewery, completely raw and unfiltered. Spring seasonal, typically available for a few months around March to May.