This is a collaboration with Natoora, built around Tardivo di Ciaculli mandarins grown by Carmelo at the foot of Mount Etna. The fruit is picked eight weeks early, while the rinds are still green and dense with aromatic oils. Ripe fruit just doesn't have that intensity. The aroma is immediately bright: fresh mandarin peel with a floral, faintly herby edge. On the palate, the citrus comes through with real presence, the oils from the green rind adding a zesty bitterness that sits cleanly against the kombucha's natural tartness. Lighter and more aromatic than a typical orange-forward kombucha. The finish is dry, with a lingering citrus peel note and the gentle acidity that comes from live, unfiltered fermentation. Brewed in small batches at MOMO's London brewery using their raw, unpasteurised method. This is a seasonal release, typically available for two to three months.