Our next excursion took us to a family of the Chaga Tribe. We left campus and after a short and bumpy trip to the base area of Mt. Kilimanjaro we arrived on Chaga land. We were then introduced to two chaga farmers who would serve as our guides as we toured a few valleys and waterfalls. After meeting our guides we departed for a close by river to see our first waterfall. Our guides escorted us to the bottom of the small valley to a river that flowed from Kilimanjaro to a small but scenic waterfall   Check it out:

Afterwards we ascended the valley following a small path to a narrow ledge which led us to a waist high cave the Chaga themselves carved out which I understood to be possibly centuries ago. In this small cave our guide gave a brief presentation on the history of the Chaga people in Swahili. I wasn’t able to make out as much as I would’ve liked to, But Here is what I made out:

About  200 years ago at the base of mount Kilimanjaro the Maasai came to take the cattle of the Chaga. The Maasai traditionally believe all cattle was given to them by God and is rightfully theirs; that all people were given a role in life and theirs was to heard and protect cattle. Hence the cattle raids, and so the Chaga dug caves to protect their women, children and animals while men and young men fought the Maasai. Though we know that the Chaga did dig these caves we have yet to figure out how; with what tools they did so.



Mwalimu(teacher) Bwana Kisanji

 We sat in the small cave, cramped, occasionally adjusting ourselves until the presentation came to a close. As we finished climbing the remainder of the small valley we looked towards our next destination: lunch.

 Our ride took us even closer to the base of Kilimanjaro to a Chaga farm where we would eat lunch, learn how to process coffee, harvest honey and bananas, as well as taste the naturally grown coffee of the Chaga. The farm seemed small but the beautiful household combined with the use of huts made from mud, thatch, and dried banana leaves for the roof represented a combination of tradition and new age, a combination that would be present throughout our exposure to the Chaga.

After we finished we were brought around the back of the farm where we harvested ripe coffee beans we’d later pour into a grinder to separate the shell from the actual bean. After the beans were separated and dried they are ready to be roasted. The guides took us to the back of the farm to a hut where the roasting takes place. On an open fire a thick seemingly cast iron bowl was held over open fire. The Ivory colored beans were then poured in roasted, and stirred until they turned the dark savory color we’re all familiar with. We then crushed the beans and they were ready for our cups. It was after the course of about three cups of fresh brewed coffee the group was…blitzed to start the harvest of the banana trees.

To our dismay (and probably to the safety of the farm at this point) we were not given machetes and only watched as our guides showed us all how it’s done. After harvesting the bananas the remainder of the tree was fed to the cows. Here's a pics from that:

During the final section of our visit with the Chaga we were to travel down a much larger valley to a scenic river and small water fall. After ten minutes of walking a path that took us through steep declines and lush vegetation, and after three Disney songs we arrived at the base of the valley to rest and enjoy the sights, as I hope you will:

After our ascension back to the farm we were allowed to purchase coffee which I will be smuggling back to the U.S ($15 a brick-natural and high quality stuff you couldn’t get from Starbucks) we prepared for departure and returned to campus about 7p.m. for dinner and “Kazi nyumbani”…Homework.

Jk btw…I’m keeping the coffee.

Harvesting honey from stingerless bees

Bakin' Beans



dried beans