Taking a paring knife, make 44 small stabs into the orange, and slip the coffee beans inside (they should stud the skin, making it look like it has some sort of pox). Marvel at how fun it is.

Then place the coffee-studded orange in a large jar, and add the sugar and the rum.

Let age in a cool, dark place, swirling occasionally, for 44 days.

When it has aged, discard the boozy coffee orange, and strain the liqueur through a cheesecloth.

You can enjoy right away, chilled or at room temperature (although, like all good booze, it will improve with age).