A word of welcome from our CEO and co-founder, Frédéric Rouvez
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The story of EXKi begins in 1999, when 3 friends, Nicolas, Frédéric and Arnaud, passionate about good food, developed the idea of ​​a quality fast food restaurant focused on fresh and natural products. The first restaurant opened on January 9, 2001, Porte de Namur, in Brussels.
The beginning of a beautiful story…

In this movie you'll meet our co-founders Frédéric and Nicolas, as well as some of our colleagues

In this EXKi team presentation, you'll discover more about who we are, the EXKi brand, our business model and much more. This presentation is in French, see external resources (below) for other versions.

In this module we'll take you through our customer promise.

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An overview of the different support teams

EXKi coffee, certified organic (by Certisys) and fairtrade, is over 95% a blend of Arabica harvested on the highlands of Bolivia and Mexico, which gives it roundness and depth. A touch of Robusta from Tanzania reinforces this balance with a caramelized note. The slow and artisanal roasting of the Liégeois family, Master roasters since 1955, softens the bitterness and allows the aromas of this exceptional coffee to be fully developed.
For several years, SOS Faim and EXKi (with its suppliers Café Liégeois and Coffee Team) have joined forces to support Bolivian coffee growers in agroecological transition. EXKi finances the salary of an agricultural engineer on site, and rewards the farmers most involved and enterprising in agroecological practices, through a competition held every two years

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Entrepreneur committed to organic, fair trade and "Made in Belgium" crops, Isabelle Coupienne is our lentil and quinoa producer. His project ? Develop a 100% qualitative, sustainable, and organic sector. Hat!
Isabelle is the co-founder of the Land, Farm & Men project: a collective of farmers who share the same desire to defend sustainable, organic and fair agriculture. This project aims to manage organic agricultural land, while guaranteeing fair remuneration for producers. And this involves, in particular, advice to farmers: they support them in the implementation of innovative productions. This is how they became interested in varieties that are rarely (or not) cultivated with us. They want to develop a sustainable activity for the farmers with whom they work daily. Thus, they encourage them to move away from traditional traditional cultures to offer them a real project for the future.

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