In a large Dutch oven or heavy-bottom saucepan set over medium-low heat, render the fat from the bacon for 3-4 minutes, until there is a layer of grease in the bottom of pan. Turn up the heat to medium-high and cook the bacon, stirring periodically, until golden and crisp. Using a slotted spoon, remove the bacon from the pot and set aside. Leave the bacon fat in the saucepan.
Add the onion, shallot and garlic to the pan and cook over medium heat, stirring occasionally, until the ingredients soften, 8-10 minutes. Return the bacon to the pot and add the coffee, water, vinegar, maple syrup, and brown sugar. Bring to a simmer and cook, stirring periodically, until the mixture thickens, approximately 1 - 1 1/2 hours.
Remove from the heat and cool for 15 minutes. Using a slotted spoon, transfer the mixture to a food processor, leaving as much excess bacon fat behind as possible. Discard the fat.
Pulse the jam until finely chopped.
Jam is best served warm or at room temperature. Store in the refrigerator in an airtight jar for up to 2 weeks.
Get a high quality bacon for best results; you'll definitely be able to tell the difference in the final product!
Shallots have a sweet and mild yet pronounced flavor, with just a hint of garlic. They're wonderful in the jam, but you can omit them if you prefer, and substitute an additional 1/4 cup yellow onion.