About the Farm
Nestled in the heart of Vermont's Green Mountains near Mount Mansfield, the state's highest peak, Nebraska Knoll Sugar Farm has been a testament to traditional maple sugaring for over four decades. Since 1980, the Coty family has owned and operated this mountain sugarbush, tapping sugar maple trees in the foothills of Mt. Mansfield where the mountainside slopes gracefully up from Nebraska Valley, just six miles from Stowe village and visible from the scenic Trapp Meadow.
Each March, the Coty family and their small crew embark on the timeless ritual of maple sugaring, tapping approximately 9,000 sugar maple trees that flourish abundantly on their hillside. The farm's terroir reflects a unique blend of traditional and modern practices particular to the Coty style of sugarmaking, where soil, weather, and generations of expertise combine to create their distinctive syrup. The months leading up to sugaring season are spent gathering cords of wood, evaluating trees for health, and maintaining the intricate network of tubing that carries precious sap downhill to their sugarhouse.
The magic unfolds during those four to eight precious weeks of early spring when sap flows by gravity and vacuum into storage tanks, then through reverse-osmosis membranes before the boiling begins in earnest. In the sugarhouse, roaring fires consume several cords of wood daily as huge billows of steam waft from the cupola and sap froths and bubbles in the pans. These boiling days represent the height of the sugarmaker's year, a ritual of spring shared with visitors who come to experience the sights, smells, and tastes of hot fresh syrup being born from the approximately fifty gallons of clear sap needed to create just one gallon of liquid gold.
Nestled in the heart of Vermont's Green Mountains near Mount Mansfield, the state's highest peak, Nebraska Knoll Sugar Farm has been a testament to traditional maple sugaring for over four decades. Since 1980, the Coty family has owned and operated this mountain sugarbush, tapping sugar maple trees in the foothills of Mt. Mansfield where the mountainside slopes gracefully up from Nebraska Valley, just six miles from Stowe village and visible from the scenic Trapp Meadow.
Each March, the Coty family and their small crew embark on the timeless ritual of maple sugaring, tapping approximately 9,000 sugar maple trees that flourish abundantly on their hillside. The farm's terroir reflects a unique blend of traditional and modern practices particular to the Coty style of sugarmaking, where soil, weather, and generations of expertise combine to create their distinctive syrup. The months leading up to sugaring season are spent gathering cords of wood, evaluating trees for health, and maintaining the intricate network of tubing that carries precious sap downhill to their sugarhouse.
The magic unfolds during those four to eight precious weeks of early spring when sap flows by gravity and vacuum into storage tanks, then through reverse-osmosis membranes before the boiling begins in earnest. In the sugarhouse, roaring fires consume several cords of wood daily as huge billows of steam waft from the cupola and sap froths and bubbles in the pans. These boiling days represent the height of the sugarmaker's year, a ritual of spring shared with visitors who come to experience the sights, smells, and tastes of hot fresh syrup being born from the approximately fifty gallons of clear sap needed to create just one gallon of liquid gold.
Type of Foods Inside
Pantry/Other
- Maple syrup
- Maple candies
Pantry/Other
- Maple syrup
- Maple candies
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