Let's see if I understand your process correctly.
Some yeasts are more flocculant than others, hence some will have more yeast left in suspension at bottling, given bottling with room temp beer as a rule of thumb.
I just would caution you about cold crashing if you will be bottling with added sugar to naturally carbonate the beer. IMHO you don't want to drop out too much of the suspended yeast. That is, my first concern would be to have sufficient yeast left in suspension at bottling to do a quick and thorough job of naturally carbonating the bottled beer.
Heck yeah, you're going to have some extra yeast left in the bottle anyway created during bottle conditioning and so will be decanting the beer anyway.