Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Riwaka
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Tropical
Only in Riwaka
Passion fruitGrapefruitCitrus
Only in Samba
PineappleMangoStone fruitCandyOrange
Property
| Property | Riwaka | Samba |
|---|---|---|
| Alpha acid | 4.5–6.5% | 8–12% |
| Beta acid | 4–5% | 4–6% |
| Co-humulone | 29–38% | 28–32% |
| Total oil | 0.8–1.5 mL | 1.5–2.5 mL |
| Myrcene | 67–70% | - |
| Humulene | 8–10% | - |
| Caryophyllene | 2–6% | - |
| Farnesene | 0–1% | - |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |