I would say yes, particularly in the event that the aromatic hops were late late additions and/or dry hoped. These oils are more in suspension rather than isomerized/bonded in the beer. Why so small? (3 micron).
Exerpt from technical article:
So maybe larger micron filter media and a slower filtration rate may give you the same results but leave the desired attributes you intended.Bright beers, such as pale ale, then go through a very slow, very coarse, plate frame containing diatomaceous filter of about 4 microns. This enhances the final clarity of the beer.
"By doing it very slowly, we get almost no oxygen pick up," Harrison says. "What the big breweries, and many of the beers that are non-pasteurized, do is they go through a sterile filtration at about half a micron. While you actually filter out bacteria, you also strip aroma, flavor and viscosity.