Callista
Alpha acid
2–5%
Beta acid
5–10%
Total oil
0.7–2.1 mL
Germany
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Callista
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Azacca
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Orange
Only in Callista
PearCaramelPassion fruitApricotPeachPineBlackberryStrawberry
Only in Azacca
MangoPapayaGrapefruitLemonSpicyPineappleGrassyTropicalCitrus
Property
| Property | Callista | Azacca |
|---|---|---|
| Alpha acid | 2–5% | 14–16% |
| Beta acid | 5–10% | 4–5.5% |
| Co-humulone | 15–22% | 38–45% |
| Total oil | 0.7–2.1 mL | 1.6–2.5 mL |
| Myrcene | 63–64% | 46–55% |
| Humulene | - | 14–18% |
| Caryophyllene | - | 8–12% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |