Uhuru Point Summit
We will pass through five major ecological zones on the way to the summit.
The climb begins in the lush rainforests at the base of the mountain, then proceed through heath, moorland, and alpine desert, before finally entering into the arctic zone. As we gain altitude, the temperatures drop as does precipitation levels and vegetation. While the temperatures in the rainforest are generally very mild, averaging 70 to 80 degrees Fahrenheit, the temperatures during the night ascent to the summit are frequently below zero. Therefore, climbers need to be prepared for a wide range of temperatures, especially extreme cold.
Mileage varies depending on the route and day.
On average, you should expect to be on the trail for four to six hours per day. Guides set a deliberately slow pace (“pole pole”, or “slowly, slowly”) in order to give clients adequate time to adapt to the thinning air.
Individual clients need not worry about not being able to keep up with the group because the guide will dictate a pace to ensure group cohesion. Summit day is an arduous day, with trail times averaging between 14 and 16 hours.
Most of the trails used on our Kilimanjaro treks are well-defined and of good quality. The exceptions to this are the lower slopes, which can become very muddy after rains, and near the summit, where the paths are over loose gravel. These mountains are large volcanoes that tower above the surrounding plains and result in all climbs requiring a considerable amount of uphill and then lots of downhill. There are no technical skills necessary to tackle any of our routes, and only very short sections with steep drop offs. Your guides will help you pick the best path if and when difficult sections are encountered. For the most part, the trails are very steady and safe.
The food we provide is tasty, nutritious and specifically designed for altitude.
Our cooks use fresh food whenever possible. We choose the ingredients carefully to ensure that the food prepared by our team is tasty, easy to digest, and provides energy. The menu has a high liquid and carbohydrate content – the two important elements for successful climbing. At the highest altitudes, stimulants (such as coffee) and less digestible foods (such as meat) are not recommended. We can cater to vegetarians, ensuring that their meals are varied and inviting. Feedback from our clients often mentions the food on the mountain was outstanding.
Breakfast consists of seasonal fresh fruit (mango/banana/watermelon), porridge, cooked eggs, bacon and toast. Energy snacks are provided for the daily walk such as biscuits, bananas, and chocolate bars.
Lunch is either a packed lunch on longer days or, more usually, a hot lunch served in camp by a small team who have raced ahead of the clients. A hot lunch typically consists of soup, bread or pancakes, cheese, tuna, jam, peanut butter, pasta salad and cake. In the late afternoon, hot drinks and snacks such as peanuts or popcorn are served.
Dinner is the main meal of the day and always consists of three courses: soup and bread, followed by a main dish, which could be rice, potatoes or pasta, with fish, meat or vegetables, and is followed by a dessert, which often is fruit.
Boiled water is offered each evening for filling water bottles and is readily available at mealtimes. Further treatment of water, via chemical means or filtering, is not necessary. However, some clients prefer to take the extra precaution. At mealtimes a selection of hot drinks, such as tea, coffee and cocoa are available.
A fresh food resupply is provided for all groups on climbs of 8 or more days, and on shorter day climbs when the group is of 7 of more clients. This resupply reaches the group part way through the trip and includes fresh bread, fruits, vegetables, cheese and meat.
High altitude often causes clients to lose their appetite, which is a symptom of altitude sickness. However, it is important to continue to eat to ensure you have energy for trekking. Additionally, it is recommended that you drink about 4 -5 liters of fluid each day, which helps altitude acclimatization. Your guides will be carefully monitoring your food and water intake.
Our camping equipment is of proven quality and designed for conditions on Kilimanjaro.
Our tents are guaranteed to be sturdy, warm, waterproof, and roomy. Each tent sleeps two clients, with plenty of personal space, ample luggage storage area, and a separate external flysheet. A limited number of these tents are available as single tents at a supplementary charge and should be reserved in advance. Clients are required to bring or rent their sleeping bags and sleeping pads.
There is always a bowl of hot washing water for you in the morning and again after the walk in the afternoon. The only exception is the highest camp where there is no water source and hence all water must be carried from a lower level by porters. Water treated with dettol is available along with soap for hand washing before all meals, and everyone is strongly advised to make use of it.
Breakfast and dinner are served in our communal mess tent with folding stools, tables and gas lanterns. This tent is also available for use in the afternoons and evenings. On climbs with 1 or 2 people the mess tent is shared between staff and clients. All groups of 3 or more have a separate mess tent. The video below shows breakfast served in our small dining tent, used for parties of 4 or less. Our large dining tents have a capacity of 12 people.
Finally, we provide a private toilet tent so clients do not have to use the public “long drop” toilets located in Kilimanjaro National Park. The private toilets are emptied and cleaned regularly.
