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Place the chile moritas and chile guajillo in a medium-sized bowl. Cover the chiles with hot water. Set them aside to soak for 10 to 15 minutes, until softened.
While the chiles soak, add the vegetable oil to a griddle, or comal, over medium-low heat. Add the tomatillos and Roma tomatoes. Let them cook for 12 to 15 minutes, flipping them over occasionally until they are charred on all sides. Remove them from the heat and set them aside.
Strain the rehydrated chiles and reserve the soaking liquid. Add the chiles to the blender along with 4 tablespoons of soaking liquid, the chipotle in adobo sauce and whole garlic cloves. Process until you get a smooth mixture.
Then add the charred tomatoes and tomatillos to the blender and process until you get a smooth mixture. (For a chunkier salsa, pulse repeatedly in short intervals to make the salsa a little chunky.)
Add the salt, instant coffee, and dark brown sugar and process again until well combined. Pour into a serving bowl and enjoy with your favorite tacos, tortilla chips, etc.