Try a local specialty roaster, most will have decaf. There are different processes as you mentioned, the one I see a lot is called Swiss Water process, that’s generally going to be the muddiest in terms of flavour. I’d steer away from that, and focus on other options. I’ve found Sugarcane/EA/ethyl acetate to be the best from my experience and it’s probably the second most common. It’s got a few names so I mentioned them all but they’re all the same process. Aside from that, go for flavour notes you know you’ll enjoy. Do you have much experience buying specialty coffee? If not I could try and give you a guide for decoding flavour profiles on bags to try and find what you’ll enjoy.