Josh and Lisa first came across kombucha on a trip to New York back in 2016. By the end of the trip they were hooked and were noticing positive changes that they felt were related to the kombucha - they had more energy and felt less bloated.
Back in London, they wanted to continue feeding our kombucha cravings. They decided to start brewing our own and the idea for MOMO was born. From day one they have brewed each batch in a small glass jar and they always will. This is the old-fashioned way to brew and the only way to produce the highest quality kombucha.