Coffee- and Chile-infused Campari

In a container, combine 22 grams each of crumbled red puya chile, crumbled morita chile, and crumbled mulatto chile. Add 8 heaping teaspoons of whole coffee beans and one 1-liter bottle of Campari and stir well. Let stand at room temperature for 5 hours, stirring occasionally. Straight through a fine mesh-sieve.