Cybercasts

The final day of our Machu Picchu Lodge Trek brings us full circle, back to Cusco! Today we enjoyed a relaxed morning at Inkaterra, where they offer nature programs like bird watching and orchid viewing tours along with checking out the endangered Peruvian speckled bear.

After another delicious lunch we boarded the PeruRail train and made our way to Ollantaytambo where a van awaited us. From the jungle lowlands of 8,000 feet back to the high plains of the Andes we arrived back in Cusco to the El Mercado where our Trek began.

We we had one final celebratory dinner together at Limo near the Plaza. We shared our favorite moments of the trek over some wine and Peruvian/sushi fusion.  For some the highlight was the pass and proximity to the high Andean peaks, for some it was successfully completing the challenge of the trek, (well done!) for others the photographic moments and cultural experience.

For myself, I loved all of those aspects of this trek and really think it’s a great option for those looking to hike over world class mountain terrain while really getting to experience the local culture in comfort and style. But my favorite part was getting to know the people who signed up for the adventure. Without you all, I couldn’t share doing what I love. Thank you all for making the trip awesome! Keep exploring and climbing and sharing your great selves with the world!

Flash back a week when we were climbing over Salcantay Pass! It was a grand adventure,  muchos gracias! Safe travels and here’s to the next adventure!

Today, our team explored Machu Picchu, one of the new 7 wonders of the world and the final destination of our trek! We got up early to catch the bus up to the Inca citadel, and found long lines of people waiting with us.  A Machu Picchu guide gave us a tour around many well known parts of the city. Built on a ridge at 2,430 metres (7,970 ft), it is surrounded by sharp high peaks that drop dramatically down to the Urubamaba river. The inca built this place in harmony with the nature that they worshipped and the stonework is unbelievable. How did they lift 15,000 lb + rocks and align their windows perfectly with constellations and solstices?

Some of us climbed to the top of Montana Machupicchu, at  3,082 meters (10,111 feet) above sea level the climb is a 652 meter hike up steep Inca stairs that wind all the way up! On top are great views of the whole complex nestled in the ridge with Huayna Picchu behind.

The rest of the  group check out the sun gate where the Inca trail enters Machu Picchu and then photographed their way to lunch at the Sanctuary Lodge.

We all retreated to the Inkaterra hotel after lunch to relax and enjoy the hot pools, bird watching and shade. Tommorow we take the train back to Cusco and wrap up this awesome trek. It has truly been an awesome trip with great people, scenery and hiking throughout.

Stay tuned for one last post tomorrow!

-Anna Zajicek

Hello friends and family!

Today our trekking team sadly left our last lodge behind. The lodges have been amazing. Each one with a unique cultural theme, so much attention to detail and comfort while strewn throughout the mountainous Andes of Peru, we will all miss them!

After an early breakfast we hiked a few thousand feet up to Llactapata, an Inca site that aligns with Machu Pichu across the Urubamba river valley. It was a steep hike up following an ancient Inca trail, and we were rewarded with views across the valley that few see. Clouds rolled in and out, offering our first glimpse to the incredible archeological site.

We stopped for lunch on our way down the mountain and had one of the best lunches yet, which is saying a lot, of garlic trout, avocado, lentils, rice and papas Fritas, followed by fried banana.

Down, down, down we hiked after lunch on switchbacks  to the river valley below, to the train station at the hydro electric plant. This was the end of our Salcantay trek; over 41 miles trekking and thousands of vertical ft/m, stunning mountain landscapes, gorgeous starry nights, cultural exchanges and great company.  We celebrated while waiting for the train naturally with ice cream and/or beer 🙂  We then caught the train to Aguas Calientes and settled into our hotel after a long journey.

Tomorrow we explore Machu Picchu, one of the 7 new wonders of the world.

-Anna Zajicek

Our team enjoyed a fun night at the Colpa lodge last night celebrating Rosa Cobos birthday and learning how to make Pisco Sour’s, our namesake!

Pisco, the national beverage of Peru, is made from distilling fermented grapes and was brought to Peru from Spain in the 16th century. We learned the special recipe for the Pisco Sour and those who wished tried the cocktail while singing happy birthday to our cook. We enjoyed a light dinner followed by Rosas famous cheesecake. There is no shortage of amazing food on this trek!

There is also no shortage of great hiking, and today we descended 2,000 ft to the Lucma Lodge, learning about many varieties of orchids along the way. We also saw local crops of avocado, banana, passion fruit and coffee.

Before arriving to the beautiful Lucma lodge we enjoyed a tasting of freshly roasted and brewed coffee at a local farm.

Tomorrow we hike up to Llaptapata, an Inca site that has a direct relationship and views with Machu Picchu. Tomorrow night we arrive at Aguas Calientes and the following morning… Machu Picchu! Everyone is doing great and enjoying the trek as well as the cultural elements, at every stop.

-Anna Zajicek

Today our team left the comforts of Wayra Lodge and hiked 6 miles and 3,000 ft down to the Colpa Lodge that sits in the cloud forest at 9,414 ft (2,870m). Cloud forests are found on mountains from 11,000-1,500 ft. in the tropics in areas that receive a lot of rain.  Home to a huge range of life they are one of the worlds most diverse environments and include thousands of species of orchids and hundreds of birds.  As we walked down through the cloud forest we saw lots of birds, plants and orchids while Salcantay and Humantay receded behind us. We also stopped at a local farmers home where he demonstrated a handcrafted cultivation tool and a workshedfull of tools and equipment used for the horse trains that bring food and goods from village to village. Our local guide, Javier is excellent at teaching us about the culture, flora and fauna of The Peruvian Andes.

At the Colpa lodge we were welcomed with hot towels and chicha morada, sweet cool purple fruit juice made from purple corn. Our cook and horse drivers demonstrated a fire roast of 5 different kinds of Peruvian corn and meats. We relaxed until our lunch feast was served. Most of us trie the local delicacy of roasted Guinea pig along with delicious mint sauce and sweet potatoes. Yum!

This evening we will have a Pisco Sour making demonstration with a lite dinner and most likely a soak in the hot tub looking out over the cloud forest…

Tomorrow we hike to the Lucma Lodge, down another 2,000ft. Stay tuned for updates on how our Pisco class goes 😉

-Anna Zajicek