You’ll step into Andean mornings with coca tea in hand, hike past turquoise lakes and herds of alpaca on the Ausangate Trek from Cusco, soak sore muscles in mountain hot springs, and share stories with locals over steaming bowls of soup. It’s not just scenery—it’s something you’ll carry home inside you.
We bounced out of Cusco before sunrise, still half-asleep and clutching our bags. Our guide, Renzo, was already wide awake—he greeted us with that easy smile Peruvians have when they know what’s coming and you don’t. The drive to Tinke felt endless (maybe I was just hungry), but stopping for breakfast in that chilly air made everything sharper—the bread tasted smoky somehow, or maybe that was just the wood stove nearby. At Rondoca we met the cook and horseman; I tried to remember their names but honestly, my brain was more focused on the looming snow peaks. The start of the Ausangate Trek is humble—just a dusty path and a few curious alpacas—but it didn’t take long before we were out among nothing but mountains and sky.
The first real taste of altitude hit me climbing towards Upis. My lungs burned a little, but Renzo kept us slow (“poco a poco,” he’d say). We reached camp by mid-afternoon—tents already up—and there was this faint smell of wet grass mixed with something herbal (turns out it was coca tea). That soak in the Upis hot springs? I’ll admit I stayed in too long, watching steam curl into the cold air while someone’s radio played a scratchy huayno song in the distance. Dinner tasted better than anything I’d had in Cusco—maybe because my legs were jelly.
The next days blurred into a rhythm: waking up to hot tea handed through tent zippers (I never got used to how cold my nose felt), crossing high passes like Arapa and Palomani where the wind stung your ears but you could see forever. There were moments when we’d stop just to listen—no cars, no voices except for our small group and sometimes the distant bleat of llamas. One afternoon by Jatun Puqa Q’ocha lake, Renzo explained Pachamama as he sprinkled coca leaves into the water; I fumbled through my own clumsy thank-you to the mountain (Li laughed when I tried to say “Apu Ausangate” right—I probably butchered it).
I still think about that morning at Pacchanta when local families showed us how they weave those wild-colored belts—my fingers couldn’t manage even one knot right. The last soak in hot springs felt almost unreal after so many days hiking around Ausangate Mountain. On the bus back to Cusco, everyone went quiet for a while; maybe tiredness or maybe just letting it all settle in. Honestly, there’s no way photos can catch how big those skies feel—or how small you feel under them.
The trek is challenging due to high altitude (up to 5,200m) and long hiking days; moderate fitness is needed.
Yes, camping equipment is provided along with horses for carrying gear.
Yes, meals are prepared by a cook who travels with your group throughout the trek.
Yes, there are opportunities to relax in natural hot springs at Upis and Pacchanta villages.
The tour starts with pickup in Cusco and drives south to Tinke before beginning the hike at Rondoca.
No; due to altitude and terrain, it’s best for those with some trekking experience or good physical fitness.
You’ll meet local families near Pacchanta who demonstrate weaving techniques and traditional cooking.
The daily distances range from about 8km up to 15km depending on elevation changes.
Your adventure includes pickup from Cusco by private transport, all camping equipment set up ahead at each site, hearty meals cooked fresh by your trekking team (plus plenty of coca tea), horses for carrying gear so you can walk light, chances to soak in natural hot springs along the way, plus cultural moments like weaving demonstrations with local families before returning comfortably back to Cusco at journey’s end.
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