A glass bottle of amber maple syrup on a worn wooden table inside a steamy sugarhouse
Keystone Maple Farms

Pure Pennsylvania maple syrup.

Keystone Maple Farms

One gallon of syrup comes out.

Shop the harvest

Saturday, done right

Breakfast tastes like the woods it came from.

Pour it over pancakes, into coffee, across roasted squash. Real maple has layers a grocery-store bottle never had: butter, toffee, a little smoke. Once you taste the difference, the pantry shelf never looks the same.

See the three grades
Amber maple syrup pouring from a glass bottle over a stack of buttermilk pancakes, with a mug of coffee behind
Amber Rich over buttermilk pancakes.

From tap to bottle

Boiled the day it's gathered.

Sap only runs when nights freeze and days thaw. We get four to six weeks a year, and we don't waste one.

  1. A steel tap in the bark of a sugar maple with a single drop of clear sap at its tip

    01

    Tap

    Late winter, we tap 1,800 sugar maples across 60 acres of Pennsylvania ridgeline. Each tree gives a few gallons of clear sap, barely sweet.

  2. Blue sap lines running downhill through snowy maples toward a steaming sugarhouse

    02

    Gather

    Sap flows by gravity through food-grade lines to the sugarhouse. We never hold it overnight. Fresh sap makes cleaner syrup.

  3. A stainless steel evaporator pan at a rolling boil, steam rising in the firelight

    03

    Boil

    Wood-fired evaporator. Forty gallons of sap become one gallon of syrup at 219°F. We draw off by taste and thermometer, not by timer.

  4. Two hands holding a bottle of amber syrup up to a bright sugarhouse window

    04

    Bottle

    Filtered hot, bottled in glass the same day, graded by color and taste. One ingredient on the label, because that's all there is.

40:1sap to syrup
219°Fdraw-off temperature
1ingredient
0additives
A snowy sugar maple woods at dawn with blue sap lines strung between the trunks

The sugarbush

One hillside. Every bottle.

Keystone is what Pennsylvania calls itself, and the farm sits on a Somerset County ridge where sugar maples have grown longer than anyone has kept records. We don't blend from other farms. What's in the bottle grew on this ground, in this weather, in one short season.

Single-origin isn't a marketing word here. It's the only way we know how to make it.

Our promise

Made to arrive whole.

Arrives whole.

If a bottle breaks in transit, we send another. No photos, no forms.

Pure, by law.

Pennsylvania-licensed, Grade A, and a member of the Pennsylvania Maple Syrup Producers Council.

Free shipping over $60.

Ships in two business days in recycled packaging.

"The Dark Robust changed how I roast vegetables."

Name, City

"Sent the tasting flight to my dad. He called me the next morning."

Name, City

"First syrup I've bought twice."

Name, City

Placeholder reviews. Replace with real customer words before launch, or remove this block.

The harvest

Three grades. One ingredient.

Golden is the first run and the lightest. Amber is the classic. Dark is late season and the boldest. When in doubt, start with Amber.

Three glass bottles of maple syrup in a row, pale golden, amber, and dark, on a cream background
Left to right: Golden Delicate, Amber Rich, Dark Robust.

Golden Delicate

First run of the season, light and clean. For drizzling, tea, and anyone who thinks they don't like maple.

$26375 ml
Order

Amber Rich

The classic. Full maple, caramel finish. For pancakes, oatmeal, and most of your week.

$22375 ml
Order

Dark Robust

Late season, deep and smoky. For roasting, glazing, baking, and bourbon.

$22375 ml
Order

The Tasting Flight

All three grades, boxed. The gift that explains itself.

$383 × 100 ml
Order

Amber Rich Quart

The house bottle for serious pancake households.

$44946 ml
Order

Maple Cream

Syrup, boiled and stirred into a spreadable butter.

$168 oz
Order

Maple Sugar

Granulated, for baking and coffee.

$146 oz
Order

Free shipping on orders over $60. Ships in two business days in recycled packaging.

An open kraft gift box with three small bottles of golden, amber, and dark syrup nestled in wood shavings

The Tasting Flight

Three grades, one box, no explaining required.

 A jar of pale maple cream with a wooden knife beside a jar of granulated maple sugar on linen

The Pantry

Maple cream for toast. Maple sugar for everything else.

Good questions

Before you order.

Which grade should I start with?

Amber Rich. It's the one most people picture when they think of maple. Go Golden for lighter, Dark for bolder.

Is it organic?

The sugarbush is never sprayed. The only inputs are sap, heat, and time. We are not certified organic.

How do I store it?

Unopened, in the pantry, for years. Opened, in the fridge, for up to a year. If it crystallizes, stand the bottle in warm water.

Will it survive shipping?

Glass bottles ride in molded pulp inside a double-walled box. If one still breaks, we replace it.

Do you sell wholesale?

Yes, to restaurants and shops, in cases of twelve. Email wholesale@keystonemaplefarms.com.

Can we visit?

During the boil, late February through March, on open-house weekends. Join the list for dates.

The sap report

Know when the sap runs.

One email when we tap, one when we boil, one when the new harvest ships. Nothing else.

Visit or write

Say hello.

Keystone Maple Farms
1234 Sugar Ridge Road
Somerset, PA 15501
hello@keystonemaplefarms.com
(814) 555-0100
Farm store: Saturdays 9 to 3, March through April.
A small wooden sugarhouse at dusk in the snow, windows glowing, steam rising from its cupola
The sugarhouse at the end of a boil.