This isn't "name and shame", but more a general complaint. And that is "specialty decaf".
Due to a heart condition, all I can drink these days is decaf.
And the predominant bean for this, due to the economies of scale, is the same bland Swiss water decaf Columbia used by roasters from Starbucks to many many specialty coffee roasters. And the result is the bland, ashy, muddy decaf we all lothe.
Thankfully, some specialty roasters have started switching away from the awful water process to EA and CO2, though still mostly using the same tired Columbia strains.
Of the two newer decaffination methods, EA is significantly better at keeping the flavors faithful to the original bean (tested with several blind tastings), but roasters still tend to roast the results to medium / medium dark to bow to the greater market, which is really a shame.
There are a handful of roasters that have been attempting EA decaf at a light/medium-light roast level and the results are finally something I'd classify as "specialty decaf", but my rotation is still only about 5 total bean/roast/roasters combos.
Hopefully the new caffine-free coffee cherry strains gets to market soon, I really really want to explore specialty coffee like I used to.