Ethiopia, the mothership of coffee, has been "doing" natural processing for millennia, long before washed processing was even considered. Some of the desertified regions like Harar have so little water that wet process has never even been an option for the smallholder farmers. That said, the
dry processing of coffee cherry...involving picking at near-perfect ripeness and sun-drying (usually on raised beds) and "massaging" over some weeks...produces the fruitiest cups. Like their washed brethren, coffees in their parchment state are generally blended by the co-operatives before final hulling and bagging.
We LOVE Ethiopian naturals, and have highlighted hundreds over the years at Badbeard's; the range of flavors seems endless! It is common to have several in stock at any given time (especially in the peak offering months,
June-October) in less-than-full-sack quantities.
While some may shine in the darker roast spectrum, they are almost always best-tasting in the lighter roast profiles, which are the default, and within the "first crack" period of roast development.