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rhb
All coffee processes use fermentation at some stage I think, but certain e.g. natural or black honey ones really want to encourage the type of flavours you'd associate with fermentation, like those boozy, overripe stone fruit-y anaerobic naturals. Washed coffee still has a fermentation period to break down the mucilage though.
The yeast process seems to involve taking more control of which yeast is present during fermentation, rather than I guess wild yeasts, and having specific flavours come from that.