Coffee Quality and Trade Consultant
Andrew Hetzel is a coffee trade and quality consultant based in Hawaii. In the past 15 years, he has worked with coffee stakeholders in more than 40 countries including coffee producers and producer associations in the East Africa, India, South America, Southeast Asia and the Arabian Peninsula. Mr. Hetzel is a Board Member of the Specialty Coffee Association of America (SCAA), head judge for the Africa Taste of Harvest program, juror for Cup of Excellence competitions and one of the few instructors authorized to teach both arabica and robusta Q Grader certificate programs for the Coffee Quality Institute.
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.
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 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
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.