Using the sharp end of a paring knife, prick the skin of the orange all over.
Insert the 44 coffee beans into the orange.
Place the orange in a 1 1/2 quart canning jar.
Add the sugar cubes and vodka.
Close the lid making sure the cover is tight.
Turn the jar upside down.
Shake for at least a minute or two to help dissolve the sugar.
Store in a cool, dry spot away from the heat and moisture of a kitchen.
Each day, shake the jar until the sugar is totally dissolved.
Allow to set for the entire 44 days until the vodka turns to a pale lovely orange color and has a coffee-orange fragrance.
To use, remove the orange and coffee beans. Strain the liquid through a fine-meshed sieve into pretty clear bottles or a clear glass decanter.
Serve in small liqueur glasses at room temperature or slightly chilled. You can also add it to white wine. Makes a nice accompaniment to winter fruit or fruit compotes or alone as an after-dinner drink.