Arabica coffee (Coffea arabica) is indigenous to the mountains of the southwestern highlands of Ethiopia. Also known as "the coffee shrub of Arabia," it is believed to be the first species of coffee to have been cultivated in southwest Arabia, grown there for more than 1,000 years. It now accounts for 75- 80 percent of the world's coffee production. This knee-high, evergreen bush has an open branching system with broad, glossy, dark green leaves that grow opposite and have a simple elliptic-ovate to oblong shape. Wild plants can grow up to 39 feet tall with leaves that are 5 inches long and 3 inches wide, but they are often pruned to 2 feet to facilitate harvesting. Its very fragrant white, half-inch flowers grow in axillary clusters (carried on the ends of the axis or branches) along the stem. The fruit is a drupe, commonly called a cherry, which matures to a bright red or purple and typically contains two coffee seeds. Arabica coffee was first described by Antoine de Jussieu, who named it Jasminum arabicum after studying a specimen from the Botanic Gardens of Amsterdam. Linnaeus placed it in its own genus, Coffea, in 1737.