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