1. Heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until softened, about five minutes.

2. Add garlic and cook until fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and bake in oven, stirring every hour, until the beans are tender, about 4 hours.

3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.

To Make Ahead: After cooking, the beans can be cooled to room temperature and refrigerated, wrapping tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.