MOMO Kombucha's Carmelo's Green Mandarin Kombucha is part of the brand's named-grower series, in which each variety takes its name from the farmer or collaborator behind its key ingredient. This one sources Tardivo di Ciaculli mandarins grown at the foot of Mount Etna in Sicily, in a collaboration with produce importer Natoora. The fruit is harvested eight weeks before full ripeness (while the rinds are still green), giving the kombucha its distinctive character. Brewed in small glass jars, it is a raw, alcohol-free kombucha at the traditional end of the category.