You are given hardness as 70 ppm as CaCO3, which is the sum of calcium and magnesium hardness. You can't know the ratio for sure, but I would SWAG 3:1 calcium hardness as CaCO3. Let's just call it 50/20.
50 ppm CaCO3 calcium hardness ~ 20 ppm calcium.
20 ppm CaCO3 magnesium hardness ~ 5 ppm magnesium.
Other than that it's pretty unremarkable and decent brewing water.
Your chloramine is on the high side (3.6 ppm), definitely refer to the new sticky about campden tablets to remove that.
Also your sulfate (49 ppm) is just high enough that I'd dilute with RO water for more delicate styles. But I'm one of those guys that doesn't like the sulfate sharpness to my hops.