Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
When to pick Taiheke
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
LimeCitrus
Only in Calypso
FruityApplePearStone fruitPeach
Only in Taiheke
TropicalGrapefruitLemonFloralSpicy
Property
| Property | Calypso | Taiheke |
|---|---|---|
| Alpha acid | 12–16% | 5–9% |
| Beta acid | 5–6% | 5–5.5% |
| Co-humulone | 38–42% | 33–40% |
| Total oil | 1.5–2.5 mL | 1–1.5 mL |
| Myrcene | 30–45% | 50–60% |
| Humulene | 20–35% | 10–20% |
| Caryophyllene | 9–15% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |
Huell Melon