Copal Tree’s Guides
Desmond Ramirez
Desmond is one of the great success stories we have here at Copal Tree Lodge. He is a home grown talent that has developed into one of the top guides in the country and was awarded the “The best Guide of the Year 2015” by B.T.B. for all his hard work and dedication to Belize Tourism. He was born to a Mestizo mother and a Garifuna father here in Punta Gorda, where he also spent his school years. He has an innate love for all the things around him, and an enthusiasm for imparting his ever-growing store of knowledge. Coupled with his soul-warming smile and easy-going personality Desmond has become a cornerstone of our Snorkel with the Chef experience and a wonderful asset to the Lodge and Belize Tourism as a whole.
Elon Ranguy
Elon was born and raised in Forest Home, right here in the Toledo District. From an early age Elon demonstrated a passion for agriculture and rainforest remedies and studied Agriculture through both the Secondary and Tertiary levels after which becoming a teacher at an Elementary school. Elon has been part of the Copal Tree family for over 7 years and has become an integral part of our Organic Farm where he is able to impart his passion and accumulated knowledge of sustainable farming and forest sourced natural remedies to all our guests.
Joseph Vanzie
Joseph is our Head Gardener and has been part of the Copal Tree Lodge for the past 10 years. Joseph has been farming since his early childhood and is passionate about organic farming processes and creating an environment in which he is not only able to produce world class fruit and vegetables but also have an arena in which he can impart all his knowledge and enthusiasm to our guests. He is a native Garifuna from Punta Gorda and an outstanding pillar of the Copal Tree Family.
Maynard Jacobs
Maynard is of East Indian and Mestizo descent, and has been part of the chocolate making initiative at Copal Tree Lodge since it started. He was trained by Katrina Markoff of Vosges Chocolate and Ken Harper of VUI in Canada. His main passion for chocolate making stems from the fermentation and roasting process where he is able to take the Copal Tree grown beans and enrich and develop their natural fine flavors. Maynard believes that this is as much an art form as it is a science. Maynard’s interests and passions do not stop at chocolate as he is also involved in our Coffee program where he is involved in the fermentation, drying and roasting of our home grown lowland coffee beans. Come join him in his passion and see him bring your tastes buds to life in our “Bean to Bar” experience.