Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Riwaka
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
Tropical
Only in Samba
PineappleMangoStone fruitCandyOrange
Only in Riwaka
Passion fruitGrapefruitCitrus
Property
| Property | Samba | Riwaka |
|---|---|---|
| Alpha acid | 8–12% | 4.5–6.5% |
| Beta acid | 4–6% | 4–5% |
| Co-humulone | 28–32% | 29–38% |
| Total oil | 1.5–2.5 mL | 0.8–1.5 mL |
| Myrcene | - | 67–70% |
| Humulene | - | 8–10% |
| Caryophyllene | - | 2–6% |
| Farnesene | - | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |