The present invention relates to a method for manufacturing germinated and fermented coffee beans by which tasty, flavorful, and healthful coffee beans can be manufactured. The present invention includes a germination and fermentation step. In the germination and fermentation step, a mixture of 40 to 50 wt% of honeycomb, 45 to 55 wt% of cereal byproducts, and 2 to 7 wt% of Bacillus subtilis is mixed with water with the water being 8 to 12 times the amount of the mixture. Then, the mixture is fermented for 10-15 days at 20 to 45C and filtered to obtain a filtrate, which is a fermented honeycomb liquid, and raw coffee beans are put into the fermented honeycomb liquid and are maintained for 3 to 5 hours at 20 to 40C. Then, the raw coffee beans are maintained for 3 to 5 hours at 40 to 70C. The coffee beans manufactured by the method according to the present invention are tasty and flavorful, contain a lot of ingredients beneficial for the human body, and minimize substances harmful to the human body such as carcinogens. Accordingly, the coffee beans manufactured by the method according to the present invention can emerge as a novel item in coffee markets and can lead to profit creation. In addition, the present invention can result in a higher quality of coffee beans and create further profits based on the formation of consumer groups that prefer high-quality coffee. The coffee beans manufactured by the method according to the present invention is rich in flavor, and thus consumers can be provided with excellent coffee beans and the present invention can appeal to picky consumers as well as ordinary consumers.본 발명은 맛과 향이 향상되며, 건강에 이로운 커피 원두를 제조할 수 있는 발아 발효 커피 원두 제조 방법에 관한 것으로서, 벌집 40~50중량%, 곡물 부산물 45~55중량%, 바실러스 서브틸러스(Bacillus subtillus) 2~7중량%의 혼합물에 물을 8~12배 혼합한 후, 20 내지 45℃에서 10 ~ 15일 발효한 후 여과한 여과액인 벌집 발효액에 커피 생두를 넣고 20 내지 40℃에서 3 내지 5시간 동안 유지시키고 이어서 40 내지 70℃에서 3 내지 5시간 동안 유지시키는 발아 및 발효시키는 발아 발효 단계를 포함한다. 이와 같은 본 발명에 의하면 맛과 향이 향상되고, 인체에 유익한 성분을 많이 포함하며, 발암물질과 같은 인체에
