CoffeeBox's Kenyan tasting discussion highlights the familiar blackcurrant and fruit impressions associated with some lots. These descriptors are useful for comparison, but they do not establish a single cause such as one soil mineral. A particular coffee reflects variety, growing conditions, processing, roast and preparation working together.
World Coffee Research places SL28 with the Bourbon-related genetic group and SL34 with Typica-related material. Its Batian entry describes composite parentage and disease-resistance goals, rather than a simple claim that every newer variety tastes inferior. A variety name is therefore informative without being a complete quality score or a guarantee of a specific berry note.
Look for the producer or processing factory, regional information and the varieties actually documented for the lot. AA and AB are physical grades, not a substitute for tasting. Keep the observations in the original review attached to its samples and year. BeanScene has not repeated that tasting or independently verified the source's reported competition-style scores.
The conversation
A good question can make a better brew.