Thank you for being part of the Bean Bros coffee journey! We’re delighted to bring you another month of world-class specialty coffee, and we invite you to explore game changing brewing gear and accessories over at our online store. This month, we’re thrilled to feature Bugan Coffee Lab from Italy: pioneers of Italian specialty coffee, champions on the international stage, and passionate advocates for a new way to experience coffee.
Tell us a little about the team and your passion for the industry.
Bugan Coffee Lab was founded by siblings Maurizio and Sonia Valli in Bergamo. Today, the team includes ten young coffee professionals and world-class competitors like Daniele Ricci and Andrea Villa. Together, they’ve won nine national titles and stood on the world podium twice, proof of their passion and pioneering spirit in Italian specialty coffee.
What’s on the horizon for the next 6–12 months?
July saw the opening of our Milan store, and in October we’ll launch a bookable tasting room there. We’re also expanding our roastery to meet demand, while continuing to train the next generation of baristas and competitors.
Any coffee moments you have really enjoyed recently?
Seeing our teammate Daniele Ricci take second place at the World Barista Championship in Athens was unforgettable. We thrive on competition, the adrenaline, the growth, and the chance to measure ourselves against the best in the world.
How is the coffee community in your area, and what role do you play?
In Italy, specialty coffee is still young, and we’ve worked hard over 11 years to carve out space for it. From our Bergamo roots to Milan, we’re building community through cafés, courses, and competitions, and by sharing our “no sugar in my coffee” philosophy.
What do you enjoy about international events and competitions?
Competitions connect us to a global network of champions. They push us to innovate, test our limits, and share knowledge, all while keeping the focus on coffee as a craft and cultural experience.
Sustainability is a big part of your story, how do you approach it?
We source only traceable, single-origin coffees, often through direct trade with small family farms. Many use natural compost and zero pesticides. For us, sustainability means respecting the land, the farmers, and the unique identity of every coffee we roast.
Can you tell us about this month’s featured coffees?
We’ve selected three bright, floral, and fruit-forward coffees that embody our style
Kenya Kiamutuira – elegant, with peach, apricot, and a clean tomato leaf finish.
An extremely elegant coffee, intensely fragrant and fruity. It seems like a return to the beloved spring, and this coffee reflects the scents of this wonderful season, where floral and fruity notes emerge. Peach and apricot flavors are the main protagonists of this coffee. For those who love elegance, aromas, a light body, and a decidedly clean aftertaste, we want to emphasize that the final note of tomato leaf reflects the typical flavor of many coffees from this wonderful land.
A wonderful, persistent note that fades quickly and, like wine, is synonymous with perfect coffee and high quality. The lemon note in the direct olfactory aroma is incredible. A unique and wonderful experience! Kiamutuira is a mill for processing this coffee, built in 1951 and part of the Mutira cooperative, in a network of six other mills that process the coffee from over 1,000 farming families in the Kirinyaga region, on Mount Kenya.
Ethiopia Hambella – fragrant and delicate, with white peach, apricot, and a touch of mandarin.
This coffee comes from a rather large estate, approximately 13 hectares, located in the Oromia region. What can I say... it's an extremely elegant coffee, intensely fragrant, and with a decidedly fruity profile. It's reminiscent of the beloved spring, with its scents and floral notes that blossom in the cup. The main aromas? White peach and apricot, the absolute protagonists of this sensory experience.
It's perfect for those who love elegance, delicate aromas, a light body, and a clean aftertaste. The final note of mandarin provides a delightful lingering finish, fading gently: like wine, this is synonymous with high quality. The Earl Grey tea note on the nose is also surprising: truly unique and captivating! I remain convinced that Ethiopian coffees, especially washed ones, are the best suited to this season.
Ethiopia Halo Beriti – explosive tropical fruit notes, from ripe mango to passionfruit, with a juicy, balanced finish.
When you say Ethiopia, here's the coffee that reflects this wonderful land. An explosion of fruity notes, already evident in the aroma and even more intense in the mouth: a journey through the flavors that only true specialty coffees can offer. We're talking about a Heirloom, therefore a native, non-standardized variety, where the presence of the legendary Gesha is truly noticeable. Elegance, clean floral scents, and exotic fruit dancing in the cup. The sweetness? Illegal. Ripe mango, passion fruit... evident, incredible notes. Goosebump-inducing. MAMMA MIA.
If you still haven't understood what Specialty means, let's just say that this coffee opens up a crazy and incredible world that will allow you to understand the different sensory journey you're about to embark on. The finish? A delicate note of yellow peach that closes the sip beautifully, further enhancing it. Juicy, enveloping mouthfeel, with a medium-full body and a persistent yet balanced aftertaste: long, pleasant, without ever veering into bitterness. Zero flaws, just emotions. A coffee I wouldn't just drink every day... I'd drink it for the rest of my life. Words from Maurizio Valli.
Whether you’re dialing it in for a straight espresso or stretching it with milk, La Catarata delivers a rewarding, versatile experience. A true multi-brewer favorite.
Any closing remark you would like to make to our subscribers?
Every cup is a journey, from the farm to the roastery, to your table. We invite you to taste with curiosity, explore new aromas, and always remember: no sugar in my coffee!
