Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Key differences
When to pick Samba
- Aroma-focused - ideal for dry hopping
When to pick Rakau
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Stone fruit
Only in Samba
TropicalPineappleMangoCandyOrange
Only in Rakau
FigFruityApricotPineResin
Property
| Property | Samba | Rakau |
|---|---|---|
| Alpha acid | 8–12% | 9–12% |
| Beta acid | 4–6% | 5–6% |
| Co-humulone | 28–32% | 23–25% |
| Total oil | 1.5–2.5 mL | 1.8–2.2 mL |
| Myrcene | - | 55–57% |
| Humulene | - | 16–17% |
| Caryophyllene | - | 5–6% |
| Farnesene | - | 4–5% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |