Is seed germination time length genetically determined?

Didn't know where else to post this. I've never noticed this until the last few grows as I usually toss whatever seeds haven't cracked open after 3 days. Recently I've held out until I was sure the seed would not crack and
it seems when I pop a batch of beans, the slowest to crack ( 5+ days) always end up slow growing plants with not much yield.

Is this a genetic trait or a seed quality/viability issue?

The process of seed germination takes place in several forms. The important part is known as "Imbibition"; this is when water enters the membrane of the seed and wakes the seed from dormancy. This is a chemical reaction, as are all the rest that follow.

How long this process takes (imbibition) varies but observationally I can guarantee it doesn't happen instantly, and it has never taken less than 6 hours. You can speed up the process by using temperature control, humidity and moisture control, but there is a limit on how quickly the initial chemical reaction starts, and completes. People try to minimize the seeds' imbibition time by scarification and stratification.

Seed age, moisture content, genetic quality all could add to, or lessen the germination time as-well.

YMMV.