Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Ekuanot
Alpha acid
13–15.5%
Beta acid
4–5.5%
Total oil
2–4.5 mL
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Ekuanot
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalCitrusOrangeLemonMelon
Only in Amarillo
FloralSpicyApricotPeachGrapefruitDank
Only in Ekuanot
LimeBerryPapayaAppleSageEucalyptusHerbalGuava
Property
| Property | Amarillo | Ekuanot |
|---|---|---|
| Alpha acid | 7–11% | 13–15.5% |
| Beta acid | 5.5–8% | 4–5.5% |
| Co-humulone | 21–24% | 31–38% |
| Total oil | 1–2.3 mL | 2–4.5 mL |
| Myrcene | 40–70% | 30–45% |
| Humulene | 19–24% | 12–20% |
| Caryophyllene | 7–10% | 8–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |