Papan

Papan is located at Vissershavenweg 55A in Scheveningen. According to its own website, the business has been active there since 2014. An exact opening date has not been publicly recorded. The name of the original founder or founders is also not documented in the sources examined.

Jean Renzen is named as the owner. He selects and prepares the coffee. His mother, Jeanine, works in the kitchen. No further public information was found regarding their previous careers or professional training.

According to Papan, the location has a longer family history. In 1975, the owner’s grandfather started a fish shop there. Later, his mother ran a lunch room at the same address. The current business combines specialty coffee with breakfast, lunch, and a micro-bakery for fermented sourdough bread. Additionally, Papan presents itself as a meeting place for the neighborhood.

The coffee menu is based on single-origin beans and espresso-based drinks. A complete, current drink list is not publicly available. An external coffee guide also mentions filter coffee, cold brew, drip preparations, and coffee from guest roasters. Because this information comes from a third party, it does not automatically reflect the daily offerings.

In 2024, filter coffees from Friedhats and Rush Rush Coffee Roasters were described at Papan. This included, among others, a Gesha from Friedhats and Colombia La Cristalina from Rush Rush. The latter coffee was naturally processed. The mention shows that these roasters were on the menu at the time, but does not confirm a permanent or ongoing supplier relationship.

A London Fog also appeared in publicly indexed communications from Papan. The research provides no further data on its exact composition or availability. A supposed connection with Nordkapp Coffee could not be confirmed. No public evidence was found on the website, social channels, or in the publications examined.

In addition to coffee, Papan serves breakfast and lunch. The micro-bakery focuses on fermented sourdough bread. Jeanine is involved in the kitchen work. An older publication described the products as homemade and organic. However, that source does not clarify which current products are organically certified. Therefore, no conclusion can be drawn about the entire current menu.

The venue also served as a space for photography. Hans and Martin Simonis exhibited five photos there during a three-month exhibition. The images featured Dutch and Scheveningen subjects. The same publication referred to previous exhibitions at the location.

Furthermore, visits by people from the Dutch coffee sector are described, including Timme from Ief & Ido and Beau Meijer from Schot Coffee Roasters. The available information does not describe these contacts as formal collaborations. Workshops, public tastings, or cupping sessions organized by Papan itself have not been publicly documented.

Papan describes the coffee as ethically sourced and single origin. However, public information does not mention any certificates, importers, farms, purchasing terms, or independent standards that further substantiate this claim. No concrete data has been found regarding waste reduction, reusable cups, energy use, transport, or measurable environmental goals.

The website also uses the term “award-winning”. None of the examined sources mention the name of an award, organization, category, or year. Therefore, a specific distinction cannot be established.

Papan is included in several guides for coffee and hospitality in The Hague. A profile from September 2024 described the filter coffee, guest roasters, and food. Other platforms register the address, opening hours, and general coffee categories. A local city guide updated its listing in March 2026.

The available picture is that of a family business where coffee, bread, and community use come together. At the same time, various aspects remain limited in documentation. This applies especially to fixed suppliers, sustainability policies, prices, and organized coffee activities. Therefore, for a factual assessment, it is necessary to distinguish between what is publicly confirmed and what only appears in self-descriptions.