Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
Aroma profile and use
Shared aromas
TropicalOrange
Only in Amarillo
FloralSpicyCitrusLemonMelonApricotPeachGrapefruitDank
Only in Samba
PineappleMangoStone fruitCandy
Property
| Property | Amarillo | Samba |
|---|---|---|
| Alpha acid | 7–11% | 8–12% |
| Beta acid | 5.5–8% | 4–6% |
| Co-humulone | 21–24% | 28–32% |
| Total oil | 1–2.3 mL | 1.5–2.5 mL |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |