Cook the bacon in a large sauce pan over medium heat until the fat has rendered and the bacon starts to get crispy and set aside
Reserve 1 tablespoon of the grease in the pan
Add the onions and saute until tender, about 5-7 minutes
Add the garlic and saute until fragrant, about a minute
Add the vinegar and deglaze the pan
Add the coffee, brown sugar, maple syrup, Somerset Ridge Buffalo Blush, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours
Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon
**If not finished in one sitting, store in a sealed container in the fridge for up to 4 weeks**