How should I interpret this?

That Kenyan beans are least influenced by the roasting process, and thus more consistent?

Or that you don't have a strong preference for Kenyan beans, so any roast will do?

As a retail customer who wants to by beans blindly in an unknown roastery you could safely choose kenya. Often it would have higher quality when others.

I've had the best luck with Ethiopia. Jamaica and Hawaii are the best (or maybe, the most interesting?) when you know what you're getting.

Great Kenyans are rare nowadays so it is definitely one of the worse blind picks one could make.