In the Monstera fruit co-fermentation process, whole coffee cherries are placed in sealed fermentation tanks with pieces or pulp of ripe Monstera delicious fruit. The natural enzymes and sugars from the fruit interact with the coffee’s mucilage during anaerobic fermentation, enhancing the tropical flavors. After fermentation (typically 48–72 hours), the coffee can be dried with or without the fruit solids, resulting a cup with exotic, fruity notes reminiscent of pineapple, banana, and citrus.