About Paradise Mountain Coffee

About Paradise Mountain Coffee

A group of friends living in Vancouver, British Columbia dreamed about great possibilities, giving back, and helping to create a bright future for generations to come.
On a journey to pay it forward, this team became fast friends with Muang “M.K” Keaw, a retired agricultural technician, having worked with the Thai Govt, who helped free mountain villagers from the drug trade.

M.K. and the Paradise Mountain Team shared a dream of creating an environmentally sustainable coffee farm to help break the cycle of poverty affecting the Hill Tribes.

Paradise Mountain Organic Coffee supports two communities by employing over one hundred villagers during harvest season and purchasing our supplies and materials from villagers whenever possible to support the local economy.

A legacy project and labour of love, Paradise Mountain operates at the highest level of organic certification, the highest level of bird friendliness, and is wildcrafted.

Paradise Mountain Organic coffee spans over 200 acres and is the only Thai coffee farm certified as bird-friendly by the Smithsonian. Nearly invisible from the air, the farm was created without cutting down a single tree, leaving its lush canopy intact.

About The Paradise Mountain Farm

Nestled under a canopy of thousands of indigenous trees, Paradise Mountain Organic Farm sits high above sea level in the Northern Chiang Mai region of Thailand.
Invisible from above, our young coffee seedlings grow in an undisturbed forest, home to local and migratory birds. It’s this level of respect for the natural environment that makes Paradise Mountain the only Smithsonian-certified, bird-friendly farm in Thailand.

Our farm is tended by local villagers who are paid above fair-trade wages. These Thai growers and farmers are part of our Paradise Mountain family. We’re constantly learning from each other and sharing growing and harvesting practices together – making us not only excellent coffee farmers but a genuine community.

We also use wild-crafted methods to grow our beans without chemical fertilizers and pesticides that do more harm than good. This makes our way of farming slower and some would say a little more difficult, but we believe in doing things right – for people, the environment, and your morning coffee.

It’s a huge, 200-acre farm of single-estate organic coffee, but we like to think you’d never know it was there.

About The Paradise Mountain Process

Our secret for a great cup of coffee? Pure mountain water, amazing volcanic soil, old-growth coffee trees, and genuine love and respect for people and the planet.
We plant our coffee shrubs in the shade of the existing forest and use the foliage and mulch the shrubs produce as a natural fertilizer. Each strain of coffee is planted on GPS-coordinated plots so we can identify and separate the different kinds of plants.

Once the beans are ready to harvest, we sort them by hand and leave them in their natural parchment skin, which forms a natural barrier and protects the integrity of the coffee.

We grow at a high elevation, and we roast at a high elevation to complete what’s called the coffee circle. It’s a little secret we learned from an expert roaster in Pueblo, Mexico, who learned it in turn from his own great grandfather.
When we receive an order, we hull the beans and ship them to the Canadian Rockies where they are roasted at the same elevation the coffee is grown. We are proud to roast at a certified Organic roastery in Alberta, Canada.

We roast the beans a little longer to reduce scorching and tipping and to create sharper tones and less bitterness in your cup. All of our blends are roasted individually to capture each bean’s optimum roasting point, creating a wider spectrum of taste and distinct, individual flavours.

After roasting, we get the beans into a safe place for degassing. When the beans are ready, we package them in one-way valve bags immediately to minimize exposure to heat, light, and oxygen.

Paradise Mountain Sustainability


Paradise Mountain is here for people who want to do good.
We grow coffee for people who think about their actions and their effect on the world around them, who see the earth and its people as resources to be treasured and protected: who live with intention and are moved by their hearts. We want those people to drink great coffee: coffee that is shade-grown certified organic and provides a good living wage to the hard-working people who farm it.

We are proud to brew The World’s Most Sustainable Coffee, a badge of honour we work hard to uphold.  We work hand in hand, and heart to heart with our farmers.

Each individual that works on our farm is paid at higher than fair trade wages, honouring their hard work. We spearhead community projects with neighbouring communities, providing medical supplies, school equipment and vital infrastructure to those who need it most. We value the traditions of the villagers we work with, supporting and engaging in local ceremonies and making lasting connections that sustain us and them.

We bask in the shade of the forest and the songs of the birds that call it home.

Growing coffee in the shade and planting seedlings by hand takes time, but it preserves and protects the natural ecosystem around it. We’re patient folks, willing to wait for extraordinary coffee.

We leave the forest undisturbed, allowing local and migratory birds to make their homes. These ethical farming practices make Paradise Mountain the only Smithsonian-Certified, Bird Friendly farm in Asia.

We have noticed that what we give to the forest, it gives back. Our work is tied to the forest. We work without artificial fertilizers, preferring natural compost to strengthen our coffee plants and runoff spring water to nourish our crops. Burlap sacs are used to transport our beans, recycled and used again.

We make coffee that is built on great taste and an even greater heart.

Our expertly crafted coffee has a local, and a global impact. When our beans make the journey home to Canada, they are roasted in a beautiful organic roasting plant nestled in the Foot Hills of the Rocky Mountains. Throughout the process, our beans are happily scrutinized by our experts, right through to the cup, where all of our hard work is validated. We recycle the excess coffee chaff, packaging it in biodegradable bags and using it as fertilizer for local garden stores.