Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Key differences
When to pick Citra
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Pacifica
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
CitrusFloral
Only in Citra
GrapefruitPeachMelonLimeGooseberryPassion fruitLychee
Only in Pacifica
OrangeMarmaladeHayHoneyTangyZest
Property
| Property | Citra | Pacifica |
|---|---|---|
| Alpha acid | 10–15% | 5–6% |
| Beta acid | 3–4.5% | 5–6% |
| Co-humulone | 20–35% | 24–26% |
| Total oil | 1.5–3 mL | 0.9–1.2 mL |
| Myrcene | 60–70% | 10–15% |
| Humulene | 7–13% | 45–55% |
| Caryophyllene | 5–8% | 14–18% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |