Yes, true of most any national/international chain.
It’s because they value large volume, year round availability, and high consistency from their beans and roasts, so that no matter what location you go to it tastes exactly the same.
To do that, they select and blend several bland varieties of coffee bean, put them through an aggressive industrial cleaning and drying (which reduces the natural fruity and funky flavors but minimizes costs) then roast them in huge batches to several steps past where a normal roaster would stop for a given roast (a darker roast gets rid of more of the unique flavors of the coffee cherry and brings out more uniform roast flavors instead).
Again, not something exclusive to Starbucks at all, and plenty of small coffee shops don’t bother with the hassle and just buy cheap bulk coffee pre-roasted by large scale operations and will have similar results.
But man, when you get coffee made in small batches, with natural processing or even fermentation and gently roasted… It’s an entirely different experience.