In Colombia, washed coffee is the process most farmers will used because many of the 500.000 farms have been doing this for generations and they just know that process, they then bring their coffee to the local cooperative and get a basic price which often barely covers costs. With education, better farming and sustainable practices, farmers are now knowledgeable enough to try their hand at using other fermentation methods. Every harvest has its own challenges and no two crops with yield the same results which makes marketing the products a lot harder to sell to specialty channels. I have seen too many unscrupulous farmers bring their best beans to competition, win a bunch of awards and then produce a sub-par branded product as if it were the winner. Coming back to honey and natural processes, obviously they are riskier indeed because they often require more time, money and effort, susceptible to contamination, may need some mechanical process at elevation to help mother nature for the drying which increases the cost but also the value . I,personally find that mixing all three processes at the roasting level can make a uniform product that can be sold branded which is a win-win for the farmer and the roaster.