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Today was a rest and travel day as we made our way from Otavalo to a climbers hut on the lower slopes of Cayambe. On the way we stopped at the Otavalo market to shop for a few last minute essentials and some things we didn’t know we needed. Negotiating prices in Spanish was a challenge and we had varying levels of success, but most of us walked away with what we think was a good deal. The big purchase of the day was a somewhat large painting and the group is now brainstorming ways to get it back to the US intact.

We spent the afternoon reviewing knots and now we’re organizing gear, looking forward to the next couple days and our first climb of the trip. 

RMI Guide Nick & Team

Sunday, January 25, 2026

Today the team had an early start and left behind our incredibly comfortable lodge as we have headed to the mountain towards the start of the climb. We left around 8 am and drove along the rural country side passing small villages for 1.5 hours before reaching the park entrance called Machame. We also had great views on the drive of Kilimanjaro looming high in the distance, intimidating and exciting at the same time. 

Once we arrived at the park gate we had all of our gear weighed and divided into loads for our 51 porters and other staff to carry before hitting the trail. With everything in order we’ll start our climb slowly make our way up the winding trail that ascends continuously through the thick forest. Thankfully the overhead canopy of the surrounding forest will provide a huge relief from the hot sun overhead. 

We are about to start our 6ish hr hike to camp that sits around 10,000ft and most likely won’t have reception so I’m sending this from the entrance. 

Everyone is doing well and looking forward to starting this adventure. 

RMI Guide Casey Grom and the Kili crew

We just got as wet as I can imagine a person can possibly be. It may be dryer standing in the shower. 

Skeptical of the day's forecast (as always in Ecuador), but also based on the pattern that was observed prior to our arrival, we headed into the cloud and rain on Rucu Pichincha. It was one of those hard shells all day kind of days. Actually, the rain let up for one moment, we took the hard shells off and it immediately began raining profusely and never let up. The weather was in fact so wet that the gondola never reopened for our ride down and we took a steep, slippery trail down an extra 2700'. That was honestly pretty neat with water cascading down the trail and by that point, we couldn't possibly have gotten any wetter, so it was nicer to be warm and wet than cold and wet (waiting for the gondola to reopen).

The team was patient, flexible and overall got a decently nice hike in. In a region that doesn't have centralized heating in buildings due to the stable, comfortable weather, our hanging backpacks, jackets and hiking clothes will surely still be somewhat wet in the morning when we depart the hotel and head for our next acclimatization hike. Oh well, everyone is taking it in stride and at a minimum, today was memorable.

RMI Guide Dustin Wittmier & Team

All is well here on Kilimanjaro!

Once again we woke to beautifully clear skies with even better views of Kili and clouds obscuring the valleys below. Our morning ritual has been waking around 6:30 and getting everything in our tents packed up before heading into our very spacious dinning tent for hot coffee and breakfast. Obviously our crew is taking wonderful care of us. 

We hit the trail once again around 8am and hiked for an hour before taking our usual 10-15min break, then back on the trail for another hour. All total today we hiked for just over 7 hours before reaching camp which is set up and ready for us. 

Along the way we passed around the famous and beautiful Lava Tower reaching just over 15,000ft, setting new altitude records for some and we also chatted with a few other climbers who are on the same schedule with us. All in all it was a really nice day with clouds gathering in the afternoon to help keep the temperature comfortable for hiking. 

That’s all for now. 

RMI Guide Casey Grom and the Kili crew

Blog- Interview style with father and son 

We beg your indulgence for any poor grammar, mispelllings, provocative language, or boldface lies. We are writing on an iPhone on the bus back to CDMX. Also some of us apparently watch Anthony Bourdain videos during class. 

Hardest part of the peak? 

G-Descending the glacier, I was leading our rope team. i wanted to set a good pace but didn’t want anyone to slip.

What was the make or break elevation? 

G- 16,800.  It reminded me of being at the top of the DC on Rainier. It ‘s  a point where you have to commit to finishing.  Climbing Ixta was a great reference point. Once we got past 17,100, it was a new highest altitude for each of us, and once I got there I believed I could get to the summit. 

What did the mountain teach you about life?

G- When things feel too hard you have to dig deeper. 

Describe Pulque, and how did it affect your progress up the mountain? 

E- One of the things I was most looking forward to in Puebla, after watching Anthony Bourdain’s “no reservations” in my math class, pulque or as we referred to it Mexican cactus jizz was as one would expect, pretty awful. The one redeeming quality was that it did give me the extra confidence to push through the glacier on orizaba, cause if I can tank half a liter of Pulque I can do anything.

G- I would describe Pulque as the glue you use to hang wallpaper, but slightly less appetizing, came in a cool jug though. I don’t drink, so I didn’t try it, but I am sure it puts hair on your ice ax. 

 How much sleep did you get?

G- That question presupposes that I got any sleep. I might have accidentally napped for 30 minutes.

E- I slept like a log from a cool 7:00 pm to when la jefa (Lacie) shook us awake at 12:30 am 

First thing you did when you got to the hostel/ or off the mountain?

G- tried to clean up the tent but fell asleep on Eli’s sleeping bag. 

E- shower beer.

Best mountain snack on Orizaba?

G-our amazing guide gave us meat sticks which we could not find in Mexico. 

E- my 400 mg of caffeine through various supplements including guu, shot blocks, and a yerba mate from the states.

How did you prepare in the morning?

G-1st question my sanity, then put leukotape on my heels. I never get blisters when I tape up and that small ritual of taking care of my body prepares my mindfor the climb. 

E- Threw in headphones and blasted some Strokes until I was able to start fighting the cold and leave the comfort of my sleeping bag.

How many times did you eat shit?

G- Not expressible in a number, it’s more a state of being. Fortunately it only happened when I was wearing my approch shoes lower on the mountain. I also caught myself as many times as I fell. Falling your way down the mountain can be a safe, acceptable means of descent. 

E- Question not applicable.

G- Show off. 

Worst part?

G- A couple of climbers had to turn around part way through, which was the absolute right judgment call, but made me question if I should go down too.

E- post summit I had a headache for about an hour and a half which blowed.

What new mountaineering techniques did you learn?

E-How to breathe through my nose which was only possible from 12 to 18 thousand feet. As well as more technical skills such as: climbing with a rope, walking flat footed, the most optimal height for a hiking pole( which I will be gatekeeping), and how to take a very scenic piss. 

What was it like to breathe at 18k feet?

G- surprisingly easy! that elevation was my biggest worry about the trip, and I am grateful it was not a problem. 

Describe the labyrinth. 

G- to quote Gimli: “an impassable labyrinth of razor sharp rocks.” I really enjoyed it because it involved scrambling through mixed Ice and rock, and made my rock climbing brain happy. 

Best part of Orizaba?

G-Walking up to the summit with my son was a high point of my life, not just of the trip. Also I enjoyed climbing through the base glacier above the labyrinth and listening to the crackle of the ice which was like shattering glass under my crampons.

E- Finally reaching the summit and taking in the views from 18 thousand feet above sea level.

What did you enjoy about Mexico on rest days?

G - Exploring central Puebla. It’s a gorgeous city and I will definitely come back.

E- The amazing food we found by wandering around aimlessly.

How hard was it for your dad to convince you to skip a week of your final semester of high school? 

E- It was a pretty hard decision, I had to choose between sitting through my brainless Math, Government, and Bio classes or go to Mexico and climb some of the highest peaks in North America, while eating great food and meeting amazing people.

Thanks for reading,

RMI Climbers Greg and Eli Robillard

Monday, January 26, 2026

Hello again everyone 

The team had a really nice day here on Kili today, waking to clear skies and a beautiful view of Kili right above camp. We had a light cloud layer which helped keep us cool while on the trail, which was nice as the sun can be quite intense here near the equator.

We started the day waking at 6:30 to start packing up before moving into our dinning tent for a nice breakfast with porridge, fried eggs, toast, avocado and even some fresh fruit, and most importantly plenty of hot Tanzanian coffee. 

We hit the trail shortly before 8am and slowly made our way up the rocky trail with occasional views of Kili above, while sharing the trail with all the porters. 

The trail climbed up a blunted ridge and eventually out of the trees and allowed for some truly spectacular views of the valley below. The team hiked for a little more than 4 hours before reaching out next camp that sits on the Shira plateau, which is the remnant of an ancient lava flow. 

Everyone is doing very well and we are currently relaxing in camp. 

RMI Guide Casey Grom and crew

Rest day in Pheriche. Or so the team thought.

We woke up to more fresh snow and a ceiling of clouds so thick it felt like the mountain was telling us to go back to bed. We kept drifting to the windows during breakfast, watching, waiting — and then, right on cue, a sliver of blue. That was all we needed.

We headed uphill on an acclimatization hike, which sounds gentle until you are climbing up a steep, snow-covered slope at 14,000 feet in the cold. The snow made every step a small negotiation. We used it as a chance to run through some walking technique refreshers — footwork and movement that becomes essential when the terrain gets serious. We even invented the rest step jitterbug (full credit to Brian, who may or may not have a future in choreography).

We pushed up to 15,300 feet before the clouds started rebuilding and we made the call to head down. The views on the way — snow-draped valleys, moving clouds reshaping the peaks every few minutes — were, as we say every single day, genuinely stunning.

Back in Pheriche, we ate lunch in the sun room and lounged like lizards soaking up every degree of warmth. Cards were played. Snacks were consumed. And then came the highlight of the day.

We visited the doctors at the Himalayan Rescue Association clinic just as they were arriving for the season — two physicians who are basically Everest Base Camp royalty (headed up in a week to work at EBC all season). They give altitude talks every day during peak season, and we were their very first group of the year. Lucky us. The talk was excellent and a good reminder of why we’re taking this acclimatization business seriously.

The evening wound down the right way: hot chocolate, mint tea, dinner, and a team that’s sleeping at 14,000 feet and handling it well. Everyone is feeling the altitude (that’s normal, that’s expected) but the group is strong and in good spirits.

Next stop: Lobuche.

— RMI Guide Jess Wedel and the team

P.S. Jen says Happy Birthday Gord!

Sunday, January 18, 2026 - 2:17 pm PT

The clouds started to lift last night and by time we were ready to attempt Chimborazo the sky was completely clear for the first time during our adventure.
We woke at 11 p.m. to start our day and it was virtually perfect for a summit attempt; cool temps, no wind, and a sky full of stars.
The route starts with a rocky traverse but quickly changes to a step snow slope. At 18,000+ feet elevation steep slopes really take their toll, but our team was ready for the challenge. Six hours later, just as the sun was rising, we reached the summit. It was quite cold and a little breezy on top so we watched the sun rise, enjoyed our first real views of the many mountains of the Ecuador skyline, and headed down.
Chimborazo was a challenge but everyone on our team met that challenge with smiles.

RMI Guide Walter Hailes

Sorry for a few missed dispatches, service isn't great on Cotopaxi 

We set our alarms for an early wake up this morning and our summit attempt on Cotopaxi. However, when we woke up around 11pm to check the weather we didn’t even need to get out of bed, the noise on the roof of the climbers hut was enough to tell us it was raining. Our team along with around 30 other climbers waited in the hut for the storm to break but it never did.

At around 3am we used a lull in the weather to give it go, but after an hour of climbing uphill through the rain, the rime ice and wind became too much to handle. We descended back to the hut with a high point of around 17,000 ft. Other climbers trickled back into the hut with up to a centimeter of ice built up on their backpacks and similar stories.

We left the Cotopaxi hut this morning and are now at our hotel drying out and prepping to travel to Chimborazo tomorrow. Hopefully we can get some better weather for our last and biggest climb of the trip. 

RMI Guide Nick Sinapius and Team

Our excited team of climbers met face to face for the first time last night in the lobby of our lovely Hotel Geneve in Mexico City. They have been messaging excitedly on WhatsApp for months, so even the Bills' heartbreaking loss to the Broncos couldn't stifle the excitement (our thoughts go out to Micheal). 

After a logistics chat we headed of to the local taco spot. We have a great crew and everyone is excited for our week to come. 

Off to Malinche and our first climb!

RMI Guide Joe Hoch