I'm not a big fan of sumatrans, although other people are. They just taste too much like dirty tobacco for my tastes.
Honestly, that looks a little bit like a dog's breakfast blend to me. I'd advice roasting a batch of each of those beans separately and then tasting each individually as espresso to see what they may or may not bring to the table. Then you can blend to taste and experiment with post blend roast levels.
I generally prefer my espresso be be roasted a bit lighter, to a vienna roast. There's really no such thing as an "espresso roast". Different beans react differently of course, and if you are using a bean with a lot of high bright notes or a fruit bomb (Ethiopians or Africans for example) you want to roast them a bit lighter to preserve those notes. I'll take those to a City+ or a City++ level. Central Americans have deep chocolate tones to them, can stand darker roast levels well and can serve as an anchor for the blend. The chocolates on those really jump out at Vienna levels. I have some Brazilian Formosa that, when I roast it to a Vienna stage, it comes out of the portafilter like honey. It's way too one-dimensional for espresso straight by itself IMO, but I blend it half and half with a DP Ethiopian (like Harrar) at a City+ and I get all the chocolate covered fruit bomb goodness you can imagine that way. I really like using a rich chocolatey central as an anchor for my espresso and then building stuff around it.
I have found that if I take a bunch of different beans all the way to a true French roast I can hardly tell the difference between them anymore. Besides, if you roast to a true French you'll lose a lot of the body and it can end up thin and watery instead of thick and syrupy like you want.
I know that this is sort of an answer without an answer, but truly "it depends". It's a lot of trial and error.
-- Gary F.