Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Azacca
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyTropicalCitrusOrangeLemonGrapefruit
Only in Amarillo
FloralMelonApricotPeachDank
Only in Azacca
MangoPapayaPineappleGrassy
Property
| Property | Amarillo | Azacca |
|---|---|---|
| Alpha acid | 7–11% | 14–16% |
| Beta acid | 5.5–8% | 4–5.5% |
| Co-humulone | 21–24% | 38–45% |
| Total oil | 1–2.3 mL | 1.6–2.5 mL |
| Myrcene | 40–70% | 46–55% |
| Humulene | 19–24% | 14–18% |
| Caryophyllene | 7–10% | 8–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |