• Between October 18 and 21, 2025, Bugan Coffee Lab will participate in the 25th edition of the World Barista Championship, organized as part of the Host fair in Milan.
Together with Daniele Ricci, Italian champion and world vice-champion in the 2023 edition, Bugan will bring its passion for specialty coffee to the international stage, demonstrating the excellence and innovation that define this business. Participation in this prestigious competition is a further confirmation of their commitment to quality and professionalism.
A business born from passion
Founded in 2014 by brothers Maurizio and Sonia Valli in Bergamo, Bugan Coffee Lab is more than a café – it is a space that combines a micro-roastery, an academy and a research laboratory. It was the first initiative in Italy to bring together under one roof services, sales, research and training dedicated to specialty coffee. This type of coffee, defined by its superior quality, sustainability and care for the conditions of farmers and the environment, is distinguished by its aromatic complexity and careful cultivation and processing processes.
Coffee with identity
At Bugan, every coffee bean is treated as a unique story"There is no standard roast, but one that respects the origin and character of each type of coffee," says Maurizio Valli. The process begins in "Coffee Belt", the tropical region where coffee is grown, and continues with the rigorous selection of green beans, either through direct trade with producers or through collaboration with a so-called "coffee hunter" who explores plantations in countries such as Ethiopia, Kenya, Honduras, Peru, Guatemala or Colombia. Ethiopia, considered the cradle of Arabica coffee, occupies a special place in the Bugan universe due to the complexity of its aromas.
Through the process of cupping (tasting), Bugan establishes the optimal aromatic profile for each origin, choosing roasting and extraction methods that highlight the unique qualities of each bean. Each coffee has a "recipe" own, whether prepared through filter methods or as espresso, offering a personalized sensory experience.
Bugan Coffee Lab aims to redefine how Italians perceive coffee, a drink deeply rooted in the country's culture but often limited to the classic espresso. “We know it is difficult to change long-standing traditions, but we want to open up new perspectives and increase consumers’ sensory awareness,” Sonia and Maurizio Valli say. That is why in Bugan locations, sugar is not offered to customers, underlining the commitment to the authenticity of the taste. The slogan "No sugar in my coffee" reflects this philosophy, which differentiates a coffee lab from a regular commercial coffee shop.
Academy for professionals and enthusiasts
Bugan Coffee Lab is also an academy dedicated to coffee training. Under the guidance of Maurizio Valli, a certified trainer of the Specialty Coffee Association (SCA), the academy offers courses ranging from an introduction to the world of coffee to advanced modules on roasting, preparation, sensory analysis or the art of milk. Tasting workshops explore extraction techniques such as V60 or moka, educating participants on the complexities of coffee.
The academy is also a training center for international competitions. The Bugan team, founded in 2020, has achieved remarkable performances: nine national titles and two world podiums, including Daniele Ricci's second place at the 2023 World Barista Championship in Athens and Andrea Villa's third place at the 2024 Coffee in Good Spirits World Championship in Copenhagen. In 2025, Daniele Ricci and Andrea Villa dominated national competitions, taking first places in the Barista and Coffee in Good Spirits categories.
A story inspired by a flower
name "Bugan" is inspired by bougainvillea, Maurizio's favorite plant, whose symbol is found in the café's logo. The story began in 2000, with the opening of Buganvillea Café, a traditional bar run by Maurizio, a barista with 18 years of experience. His curiosity for coffee took him on trips to plantations in Panama and other regions, where he discovered the complexity of this product. In 2014, his vision took shape with the opening of the first Bugan Coffee Lab location, on Via Quarenghi, in Bergamo. The business later expanded with a second location in Bergamo, in Città Alta, in 2019, and a new space in Milan, on Via Vigevano 15, opened in July 2025.
Over the years, Bugan Coffee Lab has been recognized for its contributions to the coffee industry. In 2015, Maurizio Valli was named Barista of the Year by Coffee Magazine. Newspaper BarIn 2022, the Bergamo Città Alta location won the award for best café of the year at the Bar Awards. In 2023 and 2024, the Bugan team achieved remarkable results on the international stage, and in 2025 they continue to strengthen their reputation by participating in the World Barista Championship.
Where to find Bugan Coffee Lab
• Bergamo, Upper Town: Via Colleoni 18
• Bergamo, Lower Town: Via Quarenghi 32
• Milan, Porta Genova: Via Vigevano 15
Bugan Coffee Lab is not just a place where you enjoy a coffee, but a destination that invites you to discover a sensory journey, from bean to cup, marked by passion, sustainability and innovation.
Article and photo source: Bugan Coffee Lab's story
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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