Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalOrange
Only in Samba
PineappleMangoStone fruitCandy
Only in Amarillo
FloralSpicyCitrusLemonMelonApricotPeachGrapefruitDank
Property
| Property | Samba | Amarillo |
|---|---|---|
| Alpha acid | 8–12% | 7–11% |
| Beta acid | 4–6% | 5.5–8% |
| Co-humulone | 28–32% | 21–24% |
| Total oil | 1.5–2.5 mL | 1–2.3 mL |
| Myrcene | - | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |