Kenyan coffee labels often combine a region or station with a grade and variety information. AA and AB are grading designations, while PB refers to peaberry form. SL28 and SL34 are variety references. None of these terms should be treated as a complete sensory score.
The actual lot also needs a processing account, harvest and roast description. The source discusses vivid fruit-associated impressions in Kenyan coffee, but a national origin is not a guarantee that every offering will present them in the same way. Compare product-level information rather than ranking bags solely by the largest grade label.
Use a measured brew and record sweetness, acidity, texture and finish as the cup cools. A clear station and lot identity makes a later comparison much more useful. Grade and variety knowledge can improve buying questions without substituting for the experience of the particular coffee.
The conversation
A good question can make a better brew.