Origins
Which country makes the best chocolate?
No country does, and we are not going to rank them. We could publish a league table from our own scores, but it would be misleading twice over: the scores are our sensory profiling rather than verified consumer ratings, and the origin field they would be grouped by is the least reliable field we hold.
What origin does predict is style, not quality. Madagascar leans fruity; Ghana tends classic and robust; Ecuador covers an unusually wide range because it is the most represented origin in our catalog. Two things matter more than the country on the wrapper: fermentation, which is where most of the flavour is won or lost, and the roast the maker chooses. Both are craft decisions, and good ones exist on every cacao-growing continent.
A more useful question than 'which country is best' is 'which style suits me' — and that one has an answer.