Similar to tea, experiments have shown the significant influence water has on coffee. The wide range of coffee from species, terroir, roasting, and brewing makes it hard to generalize.
More coffee producers realize the importance of water in the brewing process of coffee. On a 2020 visit to the Janson Coffee Estate in Panama, I was surprised to taste their award-winning Geisha coffee brewed with Bambito water. It was a revelation in harmony, and the source of the water was only a couple of miles from where the coffee was grown.
A baseline starting point for a coffee and water exploration should be to use low Minerality (TDS 50 - 250mg/l) still water from a natural source with a neutral pH. Don't use chlorinated, softened, distilled, or RO waters for coffee.