A Kenya AB/GP coffee is a highly sought-after, premium-quality, screen-sorted (15-18) green coffee bean that offers a balanced, bright, and fruity cup, often considered better value for money than the top AA grade.

The majority of Kenyan coffee is produced using a variation of the washed processing style. The coffee is picked and the flesh of the cherry is removed using a depulper. The depulped cherry is left to ferment with or without water overnight or for 8-12 hours. The coffee is then washed through channels to remove mucilage and any remaining pulp. The coffee is then soaked and fermented a second time to break down any remaining mucilage before being raked through channels again. As the coffee moves through channels, the current will carry less dense coffee further down the channel and more dense coffee will settle to the bottom first. More dense coffee is generally higher quality and this channel selection allows the mills to separate the highest and lowest quality coffee. The sorted coffee is then laid to dry, primarily on raised beds.