Freeman Family Farm

About

Tucked into the quiet hills of Coudersport, Pennsylvania, Freeman Family Farm is more than just a maple syrup operation—it’s a living tribute to family, service, and tradition. What began in 2001 as a small-scale effort with only 100 taps, a tarp for shelter, and a single evaporator has since grown into a thriving maple business rooted deeply in the Freeman family’s values. Founded by Mark Freeman and now carried on by his son Mitchell—a dedicated Army National Guard officer—the farm has expanded to over 550 taps and features a modern reverse osmosis system paired with a wood-fired evaporator. Despite the technological upgrades, the Freemans remain committed to time-honored methods that reflect their respect for both the craft and the land.

Every season, the sugarhouse comes to life with the scent of boiling sap, the crackle of firewood, and the familiar buzz of friends and neighbors stopping by to share stories and sample the latest batch. The highlight of the year is the farm’s annual “boil-on-site” weekend, where the public is invited to witness syrup-making firsthand, enjoy fresh maple treats, and gather in celebration of local agriculture and community spirit. This beloved event also serves a greater purpose—it raises funds for the Mark Freeman Memorial Scholarship, established in memory of Mitchell’s father. The scholarship supports graduating seniors from Coudersport who are pursuing careers in trades, healthcare, agriculture, or business, ensuring that Mark’s legacy continues to uplift the next generation.

With every bottle of syrup they produce, the Freemans pour in not just sap, but the essence of who they are—resilient, generous, and grounded in purpose. Recognized by the Farmer Veteran Coalition for their growth and community impact, Freeman Family Farm continues to thrive as a shining example of what can be built with hard work, deep roots, and a whole lot of heart.

“I am the youngest of three boys and my Dad, always eager to find new hobbies for us to do together as a family, decided to revive a family tradition. Over a century ago, my great-grandparents made maple syrup on our farm, and my dad thought it would be exciting to bring the tradition back. Therefore, in 2001 we started modestly with 100 taps, a tarp for cover, and a small evaporator. We quickly became passionate about it and have been expanding the business ever since. Sadly, my dad passed away unexpectedly in October 2021. My brothers and I are dedicated to continuing his legacy through our family maple syrup business. We’ve expanded our sugar shack, to include an 250 gallon per hour reverse osmosis, and a new 2.5’ x 8’ evaporator with steam away. Today we stand at 650 taps and continue our family tradition in honor of our late father, Mark Freeman.” – Mitchell Freeman

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