Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Pacifica
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
FloralCitrusOrange
Only in Amarillo
SpicyTropicalLemonMelonApricotPeachGrapefruitDank
Only in Pacifica
MarmaladeHayHoneyTangyZest
Property
| Property | Amarillo | Pacifica |
|---|---|---|
| Alpha acid | 7–11% | 5–6% |
| Beta acid | 5.5–8% | 5–6% |
| Co-humulone | 21–24% | 24–26% |
| Total oil | 1–2.3 mL | 0.9–1.2 mL |
| Myrcene | 40–70% | 10–15% |
| Humulene | 19–24% | 45–55% |
| Caryophyllene | 7–10% | 14–18% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |