Caliente
Alpha acid
14–16%
Beta acid
4.3%
Total oil
-
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 Caliente
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
CitrusPeachStone fruitMandarin
Only in Caliente
PineLemonZest
Only in Wai-iti
ApricotLimeSpicy
Property
| Property | Caliente | Wai-iti |
|---|---|---|
| Alpha acid | 14–16% | 2.5–3.5% |
| Beta acid | 4.3% | 4.5–5.5% |
| Co-humulone | 35% | 22–24% |
| Total oil | - | 1.4–1.8 mL |
| Myrcene | - | 2–4% |
| Humulene | - | 27–29% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |