Roasteries / Bugan Coffee Lab
Bugan Coffee Lab
Milan & Bergamo, Italy
Founded 19 December 2014 by siblings Maurizio and Sonia Valli, growing out of Maurizio's original coffee shop (opened 2000) after his origin trips convinced him Italy needed a dedicated specialty-coffee education space — billed as "Italy's first coffee laboratory." Operates simultaneously as a micro-roastery, SCA-affiliated barista academy, cupping/tasting room and coffee shop, with Maurizio sourcing at origin each year and Sonia running logistics and supplier/customer relations. Philosophy centers on the "WOW effect": direct-sourced, rigorously scored green coffee (80-90pt entry lots vs. 90+ competition lots) served without sugar on the counter so guests taste coffee's natural character. Daniele Ricci placed 2nd at the World Barista Championship 2023 and 1st at the Italian Barista Championship 2025; Federico Pinna was Italian Barista Championship runner-up 2024; the team cites nine national competition wins and two world-championship podiums overall, and won "Caffetteria dell'Anno" (Café of the Year) at the Barawards, December 2022.
26
coffees
Italy
base
Locations
Bugan Coffee Lab — Città Alta (Bergamo)
Via Colleoni 18, 24129 Bergamo BG, ItalyMon–Fri 09:00–18:00, Sat 09:00–19:00, Sun 08:30–18:00
+39 035 752450
Bugan Coffee Lab — Città Bassa (Bergamo)
Via Giacomo Quarenghi 32, 24122 Bergamo BG, ItalyMon–Fri 08:00–18:00, Sat 08:30–18:00, Sun closed
+39 035 317147Coffees
26 coffees
Recommended brewing: cold brew, espresso tonic, filter, moka.
Bergamot, rose, white tea, mango
An elegant, very fruity and floral natural with a coffee-blossom aroma. Papaya and ripe mango lead, with medium-high body for an Ethiopian natural and a clean, short aftertaste.
Papaya, ripe mango, pineapple, coffee blossom
Recommended brewing: filter, espresso, moka.
Yellow fish, honey, lychee, red fruits, bergamot
Recommended brewing: filter, moka pump/moka, milk beverage.
Peach, ripe strawberry, mint, cola, primrose
Recommended brewing: filter, espresso, moka/moka pump.
White grape, ripe papaya, peach, mint, tamarind
Recommended brewing: filter, espresso, moka/moka pump.
Blackberry, pineapple, cherry, mint, guava
A 60-hectare farm in Guatemala's volcanic belt around Atitlán, where warm coastal winds meet high humidity and abundant rain. Body and sweetness lead: date-like ripe fruit, hazelnut and caramel, a cherry acidity, then chocolate, biscuit and panela with a juicy, syrupy mouthfeel.
Cherry, hazelnut, biscuit, black tea
Recommended brewing: filter, moka, espresso. Also sold in 1000g at €120.00.
Peach, apricot, bergamot, cookie
Recommended brewing: cold brew, Japanese, filter. Also sold in 1000g at €120.00.
Orange zest, nectarine, magnolia, white grapes
During the water fermentation that removes the mucilage, cascara from the same variety's depulped cherries is steeped in the tank. The result is clean and tea-like with low body: chamomile aroma, orange acidity, white peach and vanilla. Best as filter.
Chamomile, white peach, orange, vanilla
Recommended brewing: filter, moka, espresso, moka pump.
Yellow peach, ripe mango, passion fruit, berries
Recommended brewing: moka, espresso, plant-based/milk.
Blackberry, blueberry, plum, black tea
Recommended brewing: filter, espresso, moka.
Strawberry, raspberry, lemon zest, ginger
Recommended brewing: moka, cold brew, filter.
White peach, apricot, lemon zest, magnolia, tomato
Recommended brewing: moka, milk beverage.
Caramel, cocoa, myrtle, red currant
Recommended brewing: moka, espresso, cappuccino.
Blackberry, caramel, cocoa, orange peel
Recommended brewing: filter, espresso, moka.
Apricot, magnolia, orange peel, candied ginger, cola
Finca Las Mercedes covers 49 hectares in San Rafael, Jinotega, and is run by fourth-generation producer Pascual Osegueda with his wife and children. Remarkably balanced: orange-peel acidity turning to almond, honey and dried apricot, with a gently bitter dark-chocolate finish and medium body.
Orange peel, almond, honey, dried apricot, dark chocolate
A Guatemala with a far-from-timid acidity and a pronounced ripe-plum note on good body. Warm tropical mornings give way to cool evenings, with regular mist and heavy summer rain, so the cherries ripen slowly — the result is pulpy fruit, milk chocolate and a caramel finish.
Plum, stone fruit, milk chocolate, caramel
Recommended brewing: filter, moka, espresso.
Peach, apricot, magnolia, vanilla
Recommended brewing: espresso, moka, milk beverage. Also sold in 1000g at €60.00.
Milk chocolate, hazelnut, honey, vanilla
A fuller-bodied Costa Rica from a farm of just two hectares growing only two varieties. Candied-fruit aroma, cookie and hazelnut in the cup, a malic red-apple acidity turning to tropical mango, papaya and pineapple, and a cinnamon note on the finish.
Candied fruit, red apple, biscuit, cinnamon
Recommended brewing: cold beverages, espresso. Also sold in 1000g at €160.00.
Cherry, blackberry, violet, rose, cola
A competition lot of the rare Sudan Rume variety from Granja La Esperanza's Las Margaritas farm, known for coffees used by world-championship winners. Balsamic rosemary, bay and eucalyptus with jasmine, an orange-citrus acidity, juicy ripe peach and a cola finish.
Rosemary, eucalyptus, jasmine, orange, ripe peach, cola
Recommended brewing: filter, espresso, moka/moka pump.
Orange blossom, melon, jasmine, bergamot, lavender