The sediment is yeast & apple particulates combined. You really don't want either in your finished product for the simple reason that they can both cause off flavours in time. The yeast sediment, while actually good for you(B vitamins & such) tastes a bit bitter. The apple particulates can (with time & lower ABV) decompose & cause off flavours...
That having been said, the English make a cider called "scrumpy" that is chock full of both yeast & apple sediment, and it's a very tasty product; not sure about how well it ages, nor about how much time you're talking about, but as for me, I'd rack it (siphon off the sediment) before bottling. IMHO, it just makes for a superior end product; besides, if you bottle condition (carbonate), you'll get a little bit of sediment anyway.