Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
El Dorado
Alpha acid
13–17%
Beta acid
6.4–8%
Total oil
2.5–3.3 mL
United States
Key differences
When to pick Samba
- Aroma-focused - ideal for dry hopping
When to pick El Dorado
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
TropicalStone fruitCandy
Only in Samba
PineappleMangoOrange
Only in El Dorado
FruityPearWatermelon
Property
| Property | Samba | El Dorado |
|---|---|---|
| Alpha acid | 8–12% | 13–17% |
| Beta acid | 4–6% | 6.4–8% |
| Co-humulone | 28–32% | 28–33% |
| Total oil | 1.5–2.5 mL | 2.5–3.3 mL |
| Myrcene | - | 55–60% |
| Humulene | - | 10–15% |
| Caryophyllene | - | 6–8% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Nelson Sauvin