Urth Caffé's 100% Pure Certified Organic Vermont Maple Syrup

Imagine it is early spring in Vermont. Birds are chirping happily. The days are getting longer. The sun is high and warm in the sky. The sun's golden rays melt into your skin. Notice the flowers beginning to bloom. Green foliage pushing tender tendrils towards blue sky after a long cold winter. The air is still crisp with the occasional dusting of residual snow. You trudge along trails made muddy by winter's melting snow and the occasional rain. Steam rises from the sugar houses like a mystic mist into the still and cool sky. You inhale the scent of sweet, caramel-scented maple. You pull your sweater more tightly around you. Nature in full bloom. Majestic and silent at once.

Precious sap being collected from Vermont sugar maple trees in early spring. 

This beautiful season of spring and rebirth is the time that Vermont maple sugaring takes place. Expert sugarmakers have four to eight weeks—usually during March and April—to collect precious sap from majestic sugar maple trees. The sap is clear—like water—and has the same consistency and taste. This precious liquid from the tree is boiled down to make the very special maple syrup that Urth Caffé is honored to provide. It takes fifty gallons of sap to make just one gallon of pure maple syrup. 

The sugar maple tree is impressive and vibrant. Its leaves morph from a blaze of golds, reds and oranges in the fall to brown, still, striking and dormant in the winter—to full-bloom almost neon-green leaves in early spring. A symphony of colors. Deeply rooted in North American heritage and culture, these dignified giants are a symbol of beauty, strength and resilience. On average they live to be about 200 years old, but can live to up to 400 years. 

Left: Vermont maple sugar house. Right: Gorgeous and vibrantly colored sugar maple trees along a road to the maple sugar house.

Urth Caffé's privately curated certified organic Grade A maple syrup is made from just one ingredient: the precious sap from these tapped Vermont sugar maple trees. Nothing else. Nothing added. Nothing taken away. Just pristine, pure, unadulterated Vermont Maple Syrup. And of course, no high fructose corn syrup, no artificial sweeteners, preservatives, or additives are ever used. 

 Urth Caffé's 100% pure certified organic Vermont Maple Syrup. 

Organic maple syrup is a great alternative to other sweeteners, as it is naturally balanced. Not only does it provide a rich flavor, but it is also a natural and steady source of energy. This makes it an excellent choice for training, hiking, or just staying productive during your busy day. Maple syrup, in its pure form, like ours—is packed with more than 50 beneficial compounds, including vitamins, minerals and antioxidants such as manganese, calcium, magnesium, potassium, riboflavin, and zinc. This helps the body to produce energy in a more natural way, is an immune system booster and supports overall health and wellness. 

Urth Caffé works directly with local, family-owned Vermont maple sugarhouses that are committed to regenerative, sustainable and organic practices. By supporting these stewards of Vermont's pristine forests and farmland, we help to preserve the landscape while sharing the exceptional quality and unmistakable magic of the world's finest maple syrup. 

Left: Sugarhouse in Vermont in the winter. Right: Winter's snow lining a street to the sugarhouse.

One of the sugarhouses that Urth sources from is the Nebraska Knoll Sugar Farm, one of the finest in Vermont. Owned and operated by the Coty Family, this unique and sustainable farm provides Urth Caffé with the best organic maple syrup in the world. And we are proud and honored to partner with them. Careful and conscientious, the Coty family has been sugaring in Vermont since 1980. Their farm is located in the heart of the Green Mountains, near Mount Mansfield, Vermont's highest peak. 

Left: A member of the Coty Family in front of the sugarhouse on the Nebraska Knoll Sugar Farm in Vermont. 

Right: Members of the Coty Family overseeing the process of boiling the maple sap over a fire until thick. 

The Coty Family explains how the process of sap extraction and maple syrup making takes place:  

"In early March, our family and small crew tap about 9000 sugar maples which grow abundantly on our hillside. During the months prior to tapping, we gather many cords of wood, evaluate our trees for health, and maintain the network of tubing which carries the sap downhill to our sugarhouse. The sap flows by gravity, aided by vacuum, into storage tanks. Next, we pump it through a reverse-osmosis membrane capable of concentrating it to a sweeter sap.

Now boiling can begin in the sugarhouse. We stoke the fire till it roars. Several cords of wood are burned in a single day. Huge billows of steam waft from the cupola. The sap froths and bubbles. When thick enough, we draw it from the pans to be filtered and canned. Boiling days are the height of the sugarmaker's year. As a ritual of Spring, it is shared by all who see the steam and stop by to enjoy the sights and smells in the sugarhouse and to savor a taste of hot fresh syrup."

We look forward to providing you, our treasured guests with this delectable, pure, organic, good-for-you sweetener and treat.

Available in all cafés and online Tuesday, January 6th 2026 and at Urth Wynn Las Vegas on Wednesday January 7th, 2026.  

Written by: Lisa Mouhibian