Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Key differences
When to pick Citra
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Rakau
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Citra
CitrusGrapefruitPeachMelonLimeFloralGooseberryPassion fruitLychee
Only in Rakau
Stone fruitFigFruityApricotPineResin
Property
| Property | Citra | Rakau |
|---|---|---|
| Alpha acid | 10–15% | 9–12% |
| Beta acid | 3–4.5% | 5–6% |
| Co-humulone | 20–35% | 23–25% |
| Total oil | 1.5–3 mL | 1.8–2.2 mL |
| Myrcene | 60–70% | 55–57% |
| Humulene | 7–13% | 16–17% |
| Caryophyllene | 5–8% | 5–6% |
| Farnesene | 0–1% | 4–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |