Day 6: Trek to Huaran
TREK OVERVIEW
After breakfast, trekkers will start their four hour trek downhill. They’ll pass farms that grow potatoes, fava beans, and many other traditional crop by hand in the traditional Incan way. Trekkers will continue descending into the Sacred Valley where they’ll feel the climate change and see crops that are different from those in the high mountains. Around the Sacred Valley people farm corn, quinoa, kiwi, peaches, avocados and other types of fruits. They’ll end their hike in Huaran village. From Huaran, they’ll catch a van into the valley to visit the Salineras salt pans in the town of Maras. At 11,000 feet above sea level, a salt water spring gushes forth and spills down the side of the mountain. Over 3,000 small evaporation chambers have been created and look as if they are tumbling down the mountainside. These have been in use since before incan times. Local families each own one of these pans and make their living supplying salt to the towns around the area. After visiting Salineras, trekkers will continue in the van for 45 minutes to the ruins of Ollantaytambo. Ollantaytambo which still has many incan water channels, houses and walls. After a tour, trekkers will have dinner and then catch the 7:00 PM train to Agues Calientes, the town just below Machu Picchu, where they’ll end their trek.
TREK STATS
Starting elevation 12,305 feet
Ending elevation 8,858
Elevation lost 3,447 feet
Distance hiked 8.7 miles
Average hiking time 6.2 hours
We woke early at 5am for coca tea and breakfast. We started the trek by 6am in silence after sharing a reflecting together on Psalm 46:10. The views were stunning especially as we made it to 15,000 ft and over Condor Pass. We named this day “The longest hike on the shortest day” as it was June 21 winter solstice. The stars were shining bright and our Guide, Joel pointed out the Southern Cross and many constellations.
We all feel tired, appreciative of each other and our guides and very accomplished - step by step we did it!
- Julie Scott