Welcome to the forums, stopvalve.
Most of us here as a rule don't buy coffee from big roasters who abuse their coffee and their customers.
Many of the roasters we do buy from (mostly microroasters) are among the most learned, collaborative, exacting and dedicated people in the world of coffee. People who seek out like-minded individuals, farmers and companies to work with hands-on at every step of the process from tree to cup in order to insure nothing but the best for those who buy their coffee. No less care is extended to their decaf coffees.
Your description of the decaffeination process is kinda dramatic. Generally those here who personally eschew decaf recognize that some of us have no choice if we wish to drink coffee. And some of us simply like to drink decaf. I enjoy savoring two or three doubles between 10 pm and 1 am, not really time to get juiced up. I like sausage, too, and have known how it's made for most of my life.
If one begins with beans stored for two years in one's coffee "warehouse," cares not how they are stored and handled and takes a cavalier attitude toward the coffees produced and sold using them then there indeed isn't much of which to be proud or enjoy, is there? I don't want any of that Portland manager's coffee either.
All the coffee in Ethiopia won't make me a morning person.