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I don't have an opinion. It depends on the beans and how the process is done, which also depends on what sort of gear they can afford to buy and maintain. There's an interesting but somewhat longwinded document about it in the description of an Ethiopian wild bean offered by my favourite UK roaster, Londinium: http://londiniumespresso.com/products/ethiopian-bale-wild-forest-gr... The direct link to the PDF on that page is: http://cdn.shopify.com/s/files/1/0003/1621/files/Sustainable_forest...
That said, the good Ethiopians are in my view some of the very best coffees in the world, though recent government interventions haven't helped with sourcing and supply.
Ditto Yemeni naturals, though I prefer the former.
When they're good they're brilliant - tons going on in the cup - and when they're bad, well they can be dire!
Cheers
Mike
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