Heat oil in a soup pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and oregano and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours. Remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt.