Play around with these if you will, but first, try them as single origins.
The Gambella in particular is a favourite here at home, and taken into second crack, has plenty of body that cuts through milk. So too does the Ugandan.
Im not familiar with the Pezuru so dont have a suggestion other than again, to try it solo.
If you will accept the following as a generalisation, Sth American coffees tend to be much milder than Africans, and I would suggest the Santos is no different. So if you prefer more body, and find yourself hell-bent on creating a blend, then you might begin your blending journey by using the Santos in a 50/50 blend with one of the Africans.