I’m Maurizio Valli, owner of the Buganvillea Cafè of Bergamo from 2000 to 2017, and from December 2014 owner of the Bugan Coffee Lab: the first coffee lab in Italy.
With this project I have reach my lifelong dream: opening a shop that is all about coffee.
This innovative concept faces the world of the coffee in a different way, with the aim of bringing back in Italy the culture and quality of coffee.
SCA and the National Championship
During these years, I got closer the Specialty Coffee Association of Europe, a well-known organization that represents thousands of coffee professionals, from producers to baristas all over the world. Built on foundations of openness, inclusivity, and the power of shared knowledge, it acts as a unifying force within the specialty coffee industry – invested in creating a worldwide circle of like-minded professionals. The SCA provides courses with certifications, and it stimulate the constant growth of its members through competition.
I’ve reach the certification in the two levels of Barista SCA and I’ve take part in the Barista National Championship.
In 2012 I become one of the fifty-seven AST (Authorized SCA Trainer) in Italy.
Middle America plantation and the Micro-roastery
Taking part in national competitions brings me to the continuous research of different kinds of coffee.
I got closer to Middle America plantation, and in Panama, in the “Fasenda Cafè de Eleta”, I found the variety of coffee that I will bring at the Italian Championship of 2012, in which I reach the 4° place.
Then, I decided to create, for my coffee shop, a micro-roastery in order to offer different kinds of selected coffee to my clients.
Arabic single-origins from all over the world that, thanks to a light roasting, bring out all those lost flavouring in the cup: acidity, floral and fruity hints, delicate notes that leave the palate an elegant and non-invasive flavor.
Il Bugan Coffee Lab
On the 3rd of December 2014 I have open the Bugan coffee Lab in Bergamo.
The new project is divided in 4 areas:
With the new project and the new location, I’ve try to create a place where the coffee is the protagonist, where people can taste different kind of coffee through different extraction, where people can see the roasting machine working and watch the coffee school with three professional stations, finding out how a perfect espresso and a perfect cappuccino born.