Volcán Santamaria stands 3772m tall, just south of Xela. It had never been known to erupt before 1902, but in that year it underwent the third-largest eruption of the 20th century. The cataclysmic explosion ripped away the southern flank of the volcano, leaving a huge gash in the side of the mountain. After 20 years of calm, new eruptions began in this gash, forming a new volcano, Santiguito, which has been erupting ever since.
Santamaria is a popular climb among visitors to Xela, and every morning a minibus took climbers to the start of the trail for 5.30am. Along with 7 other travellers, we got this bus, and so before the sun rose we were already making our way up the lower slopes of the volcano. Me and Moh were the only ones planning to stay at the top, and so we were carrying much more weight than everyone else. For the first hour or so, on the gentle lower slopes, we kept up with the group OK, but as the path got steeper and the forest thicker there was no way we could keep up, and so the fast guys disappeared into the undergrowth. We knew that at the pace we were going we would be unlikely to get a view when we reached the top, but we also knew that we were staying the night and would get the view in the morning. So we just took our time and didn’t push too hard.
The air had seemed thin when we climbed Volcán San Pedro, but here it really began to have an effect. As we climbed to well over 3000m, we found that we needed to stop for rests ever more frequently, and after four hours or so, we were only progressing short distances at a time. At about 10am we were overtaken by a group of young Guatemalans, who told us we were about an hour and a half below the summit. We pressed on, and at 11.30am we met our group coming down. They told us it was another half hour to the top, and with renewed energy we pressed on to the top. I arrived just after midday, with Moh following a quarter of an hour later. The Guatemalans who had passed us earlier were there, and gave us each a round of applause. We were relieved to have made it to the summit: after six hours, we began to believe it didn’t exist.
As expected, it was cloudy, so we couldn’t really tell we were on top of a huge mountain. As well as the young Guatemalans, we were sharing the summit with some Mayan worshippers, who were chanting and praying. We chatted to the Guatemalans, who turned out to be students at the university of Quetzaltenango, and they shared their biscuits with us. They were a lively bunch, and the summit was very quiet after they headed down at about 2pm. We set up our camp in a sheltered spot, and made ourselves feel at home. Despite the long hard climb we felt exhilarated. It was cold and cloudy but we were camping at 3,772m (12,572ft) in Guatemala, so all was well and we were happy.
We rested in the tent listening to the Mayan people singing for a couple of hours, emerging to watch the daylight fade at about 5.30pm. By this time, the worshippers had gone, and we were sharing the summit with six Guatemalans who had arrived during the afternoon. They had built a camp fire, and called us over to join them. As we stood around the fire, the clouds momentarily parted to reveal a livid red sun sinking beneath the horizon, the city lights twinkling far below us and a huge column of steam rising from the unseen cone of Santiaguito. The temperature was dropping rapidly, and we became soaked with dew as we stood around the camp fire. We chatted to the Guatemalans for a while, but soon there came a pause in the conversation when our Spanish could take us no further.
After a few seconds silence, one of the Guatemalans asked us if we liked football. We said yes, and the conversation started again. ‘Manchester United!’ said one. ‘Tottenham Hotspur’, I rejoined. ‘David Beckham’ said another. I risked ‘Watford FC’, but to no great surprise they’d never heard of the mighty hornets. We exchanged a few more player and teams names, before we left the fire to go and cook dinner.
When you’re camping in the wilderness in Central America, simple foods become culinary experiences, and we had a spectacular ravioli con carne from a packet, followed by potato soup. We bedded down for the night at about 7pm.
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