Can unbaked raw beans be re-germinated?

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Although the answer is "no", because in theory, if the parcement is removed, it will not sprout, so the raw coffee beans are removed before they are exported. But the reality is that unhulled coffee beans sometimes sprout, at least when sowing in the production area, the brown farmers will remove the hard shell of the seeds and put them into the mud to help the seeds germinate, because if they do not break through the endocarp, the new buds cannot grow, so the endocarp is an encumbrance on a certain level.

However, raw beans imported from overseas must be a different matter. After peeling off the shell, although the germination rate of raw beans is very high in a short period of time, it is also easy to cause the germ to dry. Over time, the germination ability of germs will gradually decline, and even for Arabica species with endocarp shells, the germination rate will decline all the way to zero after about half a year. In general, in order to avoid mildew during the period from endocarp peeling to export, raw beans are dried so that the water content is less than 12%, which is why almost all the raw beans we see do not sprout.

It takes a long time for coffee trees to germinate, usually one to two months. When the temperature is low, or in the dry autumn and winter season, it takes nearly three months to see small buds emerge from the soil. At this time, the dicotyledons at the front of the buds are still covered with endocarp shells. We can imagine the shape at this time as "bean sprouts" sold in the market. However, coffee buds are not fragile at all, and the stems of coffee beans are upright and will grow straight up. Also because of this shape, this stage of coffee beans in Central and South America is called "Fosforo" (Spanish match). After the coffee buds continue to grow, the dicotyledons will break through the endocarp and emerge. After growing into seedlings, the dicotyledons will be transplanted to the manor and cultivated into coffee trees.