Heat a large skillet or braiser over medium-high heat. Cook the bacon until it starts to brown but is still chewy (not crispy), 10 to 12 minutes. Remove with a slotted spoon and spread on a paper towel-lined plate. Drain all but about 2 tablespoons of bacon fat.

Reduce the heat to medium. Add the onion and cook until the onion is softened, 5 to 7 minutes, stirring occasionally.

Stir in garlic and cook for 1 minute.

Return bacon to the skillet and add the coffee, vinegar, orange juice, orange zest, maple syrup, brown sugar, Dijon mustard, ginger, smoked paprika and black pepper. Reduce the heat to low and simmer for 30 minutes. It’s okay that there’s still some liquid in the skillet.

Transfer the mixture to a large food processor and pulse briefly until finely chopped. Don’t over pulse as you still want some texture.

Return the mixture to the skillet and cook 15 minutes longer, stirring occasionally. (If it gets too dry and paste-like, add a 1/4 cup of water.)

Add the bourbon and simmer for 15 to 20 minutes or until thick, syrupy and dark in color.

Remove from heat and cool slightly.

Refrigerate up to four weeks in an airtight container.