KoRo Maple syrup

The sugar maple primarily grows in the eastern part of North America and Canada. The maple trees can reach heights of up to 4 meters. In February, they are tapped to collect the liquid gold. At this time, the weather conditions for harvesting are perfect: temperatures drop below freezing at night, and during the day, the sun slightly warms the ground. This allows the maple tree to transport nutrients from its roots to the buds. Only a portion of the sap (about 1%) is extracted from the tree, ensuring that it remains unharmed. After harvesting, the sap is heated to ultimately produce syrup, along with its unique golden color and delicious flavor. Your maple syrup was harvested in the first two weeks of the harvesting phase. During this phase, the maple syrup is classified as Grade A. This maple syrup is particularly distinguished by its amber color and special mildness. The sticky sweetener tastes great in muesli, tea, or on pancakes, but also complements savory dishes with meat or seafood. It also adds a special touch to salad dressings.