Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Wai-iti
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
SpicyCitrusApricotPeach
Only in Amarillo
FloralTropicalOrangeLemonMelonGrapefruitDank
Only in Wai-iti
Stone fruitLimeMandarin
Property
| Property | Amarillo | Wai-iti |
|---|---|---|
| Alpha acid | 7–11% | 2.5–3.5% |
| Beta acid | 5.5–8% | 4.5–5.5% |
| Co-humulone | 21–24% | 22–24% |
| Total oil | 1–2.3 mL | 1.4–1.8 mL |
| Myrcene | 40–70% | 2–4% |
| Humulene | 19–24% | 27–29% |
| Caryophyllene | 7–10% | 8–10% |
| Farnesene | 6–9% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |