AmarillovsMarco Polo
Amarillo (aroma) and Marco Polo (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Marco Polo
Alpha acid
12–13%
Beta acid
4.5–5.5%
Total oil
-
China
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Marco Polo
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Marco Polo
GooseberryOreganoElderflower
Property
| Property | Amarillo | Marco Polo |
|---|---|---|
| Alpha acid | 7–11% | 12–13% |
| Beta acid | 5.5–8% | 4.5–5.5% |
| Co-humulone | 21–24% | 30–35% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 40–50% |
| Humulene | 19–24% | 15–25% |
| Caryophyllene | 7–10% | 8–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | China |
| Purpose | Aroma | Dual purpose |