The water is safe. It is very hard (the calcium and magnesium levels) and quite brackish (the high sodium). But low in alkalinity. I'd guess the source is far down river, rather than an aquifer or well water (which would have higher alkalinity to go with the high hardness, and very little sodium) or high up on a watershed (less minerals, less hardness, less sodium)

I certainly did miss that, sorry; never seen calcium, magnesium and sodium stated in micrograms. Mountain region?

This is close to rain water, with less minerals than most RO water. You'll want to harden it for coffee. Fabulous for showers, laundry and cooking veggies. Could be an issue for corroding seals in copper pipes (my brother with water this soft had to replace copper with plastic pipes because of constant leaks the first ten years he owned his house). I see the alkalinity is raised by the treatment; maybe to help with that?

There's no need for tap water -- they could bottle and sell this stuff. Given the alkalinity, you can cut the bicarbonate amount in the recipe by about 1/3 to 1/2 (if you're aiming for about 40mg/L).