The lodge property harbors a nature reserve of pristine rainforest, tropical gardens, a sugar cane plantation, groves of cacao trees, and a prolific organic farm.
Skim the Gulf of Honduras on a snorkeling excursion with the lodge chef, and watch the crew pull your fresh seafood lunch from he water.
The lodge pool offers unparalleled views of the jungle canopy.
A guest practices yoga at sunrise.
The lodge offers a range of culinary-focused excursions, including a farm tour, a culinary safari through the Toledo District, a cocktail mixology class, and more.
Join a traditional Maya family for lunch in their home, and try your hand at making corn tortillas.
Visit the home of a charismatic Belizean chocolate-maker who grinds cacao by hand on a metate, or oblong stone.
In an on-site chocolate-making class, taste various tropical flavors that infuse the final product.
Experience the world-class catch-and-release permit fishing that attracts flocks of anglers to this prime position on the Rio Grande.
Enjoy an in-depth coffee tasting and create a flavor profile of the house brew with help from the resident coffee expert.
Cacao is grown on the lodge's property.
Borrow a mountain bike from the lodge and hit the lanes of nearby Punta Gorda.
Tucked away in a pristine rainforest where the Rio Grande meets the Caribbean, Copal Tree Lodge offers unparalleled access to both land and sea. Head down to the lodge dock, where you can cast off to explore the river by kayak, canoe, or on a guided fishing excursion. Or spend a day at sea, where the wonders of the world’s second largest barrier reef await. Not far from the lodge, the world of the ancient Maya beckons, with impressive ruins, modern-day villages, and sacred caves.
Activity inclusions vary by rate type and package. Please inquire with the lodge when requesting your reservation.
From the moment you arrive here, passing orchards and an organic farm en route to the main lodge, the emphasis on local cuisine is clear. Sustainable food pioneer and Copal Tree Lodge CEO Anya Fernald takes farm-to-table cuisine so seriously that she plans the planting of crops around the lodge menus—and not the other way around. Whenever possible, the kitchen staff sources ingredients directly from their own fields, preparing meals based on what’s fresh and what’s true to Belize cuisine. Inspired by the rich melting pot of Belizean heritage, chefs merge traditional and modern cooking techniques to prepare dishes that blend Mayan, East Indian, Creole, Garifuna, Latin, and Indo-Caribbean flavors.
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