Andrew Hetzel

Andrew Hetzel

Coffee Quality and Trade Consultant

Andrew is an international coffee trade and quality consultant living in Hawaii. Since 2002 his clients have included a diverse range of specialty coffee consuming and producing businesses in more than 35 countries, including coffee roasting and retailing businesses in North America, Australia and emerging consumer markets of Asia, Russia and the Middle East.

Representing producers, he has managed coffee quality improvement and origin trade marketing initiatives for the Coffee Quality Institute (CQI) and other institutions in Brazil, India, East Africa, Southeast Asia and the Arabian Peninsula. Mr. Hetzel has been a Specialty Coffee Association of America (SCAA) Board Member since 2013 and a liaison to SCAA’s Professional Development Committee that oversees the association’s lecture, skill building and certificate programs.

As a Q Grader Instructor he leads certificate courses for CQI and private businesses. As a visible industry figure he appears in consumer media to discuss coffee issues, including CNN, Time Magazine, MSNBC, the Wall Street Journal, Associated Press and New York Times.

Board of Directors, Specialty Coffee Association of America (2013-Present)

Q Program Instructor (Q Arabica & Q Robusta), Coffee Quality Institute (2012-Present)

Project consultant and trainer in Myanmar, Uganda, Tanzania and Yemen, Coffee Quality Institute (2012-Present)

Juror, Cup of Excellence Brazil (2010, 2014)

Head Judge, 2013 African Fine Coffee Association Taste of Harvest, Kampala, Uganda

Board Member, World Barista Championship (World Coffee Events Ltd.) (2008-2012)

Specialty Coffee Association of America (Long Beach, Houston, Portland, Boston)

Speciality Coffee Association of Europe (London)

National Coffee Association (New York)

NASFT Fancy Food Show (New York)

Let’s Talk Coffee (Colombia, El Salvador)

National Restaurant Association (Chicago)

Tea & Coffee World Cup (Shanghai)

Middle East Coffee Expo (Dubai)

SCAE Russia (St. Petersburg)

SCAE Sweden (Stockholm)

With help from other smart people

We bring in some of our talented friends to work on projects that need specialists in the areas of engineering, coffee science and botany, processing and roasting.

Shawn Steiman

Shawn Steiman

Coffee Scientist

Shawn holds MS and PhD degrees from the University of Hawai‘i in the field of Tropical Plant and Soil Sciences. He has researched various aspects of coffee science, including horticulture, biochemistry and sensory analysis.  He is a co-owner of Daylight Mind Coffee in Kona, Hawaii and also the author of Hawaii coffee book and co-editor/author of, Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry

R. Miguel Meza

R. Miguel Meza

Processing / Roasting Expert

Miguel is an independent coffee roasing and processing expert in Pahala, Hawaii.  While roastmaster at Hula Daddy Coffee of Kailua-Kona, Ken Davids of Coffee Review named him, “one of the coffee industry’s young visionaries.” Mr. Meza was formerly the head roaster for Paradise Coffee Roasters of Minneapolis has overseen coffee processing to high standards in Hawaii, Jamaica, Panama, El Salvador, Brazil, India, Ethiopia, the Dominican Republic and Taiwan.

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