Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Riwaka
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
When to pick Wai-iti
- More essential oils - more intense aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Riwaka
TropicalPassion fruitGrapefruit
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Property
| Property | Riwaka | Wai-iti |
|---|---|---|
| Alpha acid | 4.5–6.5% | 2.5–3.5% |
| Beta acid | 4–5% | 4.5–5.5% |
| Co-humulone | 29–38% | 22–24% |
| Total oil | 0.8–1.5 mL | 1.4–1.8 mL |
| Myrcene | 67–70% | 2–4% |
| Humulene | 8–10% | 27–29% |
| Caryophyllene | 2–6% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | New Zealand | New Zealand |
| Purpose | Aroma | Aroma |
Calypso