In a large pot or Dutch oven, cook the bacon in its own drippings until crispy and fully cooked. Once crisp and golden, use a slotted spoon to transfer the cooked bacon to a paper towel lined plate and set aside.

Spoon all but 2 tablespoons of bacon fat into a jar and save for later.

To the bacon fat in the jar, add the onions and garlic. Stir and cook over medium-high heat until soft and translucent.

Meanwhile in a large liquid measuring cup add the sugar, coffee, maple syurp and black pepper.

Pour that liquid gold over the onions and garlic and stir. Bring this mixture up to a hard boil for about two to four minutes before adding in the bacon.

Reduced the heat to low, uncover and simmer until the sauce is thick and the onions start to melt. It takes a good hour to an hour and a half for this all to happen.

Transfer this to a food processor, place the lid on tight, and pulsed it until it resembles jam.

After it has cooled, store in an air-tight jar in your fridge.