Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
When to pick Ahtanum
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Ahtanum
CitrusGrapefruitGeraniumPineEarthyFloralCedarLemon
Property
| Property | Samba | Ahtanum |
|---|---|---|
| Alpha acid | 8–12% | 3.5–6.5% |
| Beta acid | 4–6% | 4–6.5% |
| Co-humulone | 28–32% | 30–35% |
| Total oil | 1.5–2.5 mL | 0.5–1.7 mL |
| Myrcene | - | 45–55% |
| Humulene | - | 15–22% |
| Caryophyllene | - | 9–12% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |